1. Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).

• Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork.

• Rub the potatoes with olive oil and season with salt and pepper.

• Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.

2. Scoop Out the Potatoes:

• Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are cool enough to handle.

• Cut each potato in half lengthwise. Scoop out the insides, leaving a small border around the edges to maintain the shape of the potato skin. Set the scooped-out potato flesh aside in a bowl.

3. Prepare the Filling:

• Mash the scooped-out potato flesh with a fork or potato masher until smooth.

• Add the sour cream, milk, cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.

4. Stuff the Potato Skins:

• Spoon the mashed potato mixture back into the potato skins, filling each half generously.

• Top with additional shredded cheddar cheese if desired.

5. Bake the Stuffed Potatoes:

• Place the stuffed potato halves on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

6. Serve:

• Remove the stuffed potatoes from the oven and let them cool for a few minutes.

• Garnish with additional green onions and fresh parsley, if desired. Serve warm.