Preheat Oven to 450 degrees F.
Cut 5-10 small potatoes in half width wise (can also use mini potatoes if your store carries them). Drizzle with 1 tablespoon of oil, and salt & pepper.
Roast for about 30 minutes. Set aside.
Cook macaroni in a large pot of salted water, according to the package directions.
Drain and set aside.
Melt butter, and add flour. Cook for one minute.
Add milk, sour cream, and most of your cream cheese. Cook until smooth.
Add 8 oz of cheese, and cook until smooth. Add salt and pepper to taste.
Add macaroni, and some of the bacon/green onions (if desired). Stir.
Pour mixture into an 8x8 baking dish and set aside.
Preheat oven to broil.
Cut each potato in half lengthwise. Scoop out most of the flesh, and set aside.
Brush skins with oil, and add around 1/2 tsp. of cream cheese to each. Cook for 2 minutes.
Sprinkle the crumbled potato over the mac and cheese Place potato skins on the top.
Sprinkle a few more handful of cheddar over the potato skins and add salt/pepper to taste.
For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes.
For more a traditional "firm" baked mac and cheese recipe, turn the oven to 400 degrees, and bake for 20 minutes until the tops are golden.
Garnish with remaining green onions and bacon.