Preheat oven to 350F.

Combine cream cheese, sour cream, and milk in a bowl.

Blend until smooth.

Stir in cooked and crumbled bacon and finely chopped green onions.

Carefully cut the baked potatoes in half lengthwise.

Scoop out most of the potato pulp, leaving some attached to the shell.

Set potato shells aside.

Stir scooped potato pulp into the cream cheese mixture.

Place the potato shells in a baking dish.

Divide the cream cheese mixture evenly among the potato shells.

Bake in the preheated oven until heated through, about 10 minutes.

While potatoes are baking, melt butter in a saucepan over medium-high heat.

Whisk in flour and cook, whisking constantly, until just browned.

Gradually whisk in beef broth and Worcestershire sauce.

Bring the mixture to a boil, then reduce heat to very low and simmer, stirring occasionally, until the gravy has thickened.

Remove the potatoes from the oven.

Ladle a generous spoonful of gravy over each potato shell.

Top each potato with white cheese curds.

Return the potatoes to the oven and bake until the cheese is melted.

Serve immediately with the remaining gravy on the side.