Wash the potatoes thoroughly and dry them with a clean towel. Pierce each potato several times with a fork. This allows steam to escape during baking and helps the potatoes cook evenly.

Preheat your oven to 400°F. Place the potatoes directly on a baking sheet. Bake for about 40 to 45 minutes until tender when pierced with a fork.

Remove the baked potatoes from the oven and let them cool until comfortable to handle. Cutting very hot potatoes can make them difficult to scoop without damaging the skins.

Slice each potato lengthwise into two equal halves. Use a spoon to carefully scoop out most of the inside. Leave a thin layer of potato attached to the skin.

Brush both sides of the potato skins lightly with olive oil. Sprinkle them with salt, black pepper, and garlic powder. Place them skin-side down on the baking sheet.

Return the potato skins to the oven. Bake for about 10 minutes, then flip them carefully. Bake another five minutes until the edges become crisp and lightly golden.

Turn the potato skins skin-side down again. Sprinkle shredded cheddar cheese evenly into each shell. Make sure the cheese stays inside the edges for easy serving.

Scatter crumbled cooked bacon over the melted cheese. Return the potato skins to the oven for another three to five minutes. The cheese should become fully melted and bubbly.

Remove the potato skins from the oven. Add sliced green onions and fresh parsley. Let them cool for a minute before adding sour cream.

Add a small spoonful of sour cream to each potato skin. Arrange the finished skins on a serving plate. Serve them warm while the cheese remains soft and delicious.