Prepare the potatoes:
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes, then pierce each one a few times with a fork.
Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Let the potatoes cool slightly before handling.

Make the potato cups:
Once the potatoes are cool enough to handle, cut them in half lengthwise.
Use a spoon to carefully scoop out the insides, leaving about 1/4-inch of potato along the edges to form the “cup.” Save the scooped-out potato for the filling.

Prepare the filling:
In a medium bowl, mash the scooped-out potato with sour cream, melted butter, salt, and pepper.
Stir in 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions, mixing until combined.

Assemble the loaded potato cups:
Brush the inside of each potato cup with a little olive oil.
Stuff each cup with the mashed potato mixture, pressing it down gently to pack it in.
Top each cup with the remaining 1/2 cup of shredded cheddar cheese.

Bake the loaded potato cups:
Return the stuffed potato cups to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the potatoes are crispy.

Serve:
Remove the potato cups from the oven and let them cool for a few minutes.
Garnish with additional chopped green onions, parsley, and a dollop of sour cream (optional). Serve warm and enjoy!