Begin by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with foil.

Place your potatoes on the foil and use a fork to prick each one a few times. Brush them with olive oil, sprinkle with half of the salt and pepper, and rub to evenly coat. Flip and repeat.

Bake the potatoes at 400 degrees for 45-60 minutes (larger potatoes may take 75 minutes), turning them occasionally until they are fork-tender.

Allow the potatoes to cool for 5-10 minutes (keep the oven on). Once they're cool enough to handle, cut each potato in half lengthwise, leaving a 1/4" edge around the top and some at the bottom and sides to keep the skin intact.

Place the potato shells back on the baking sheet and bake for an additional 10 minutes to crisp up the skins.

While the skins are crisping, combine the scooped-out potato filling in a bowl with butter, milk, sour cream, and seasonings. Mash until smooth, then mix in half of the bacon and 1/2 cup of cheese. Add more milk if needed for creaminess.

Spoon the mashed potatoes back into the potato skins, mounding them slightly in the center. Top with the remaining 1/4 cup of cheese and bake at 400 degrees for around 15 minutes, until the cheese is melted.

Finish by garnishing the potatoes with the remaining bacon, green onions, and fresh parsley if desired. Serve with sour cream for extra flavor. Enjoy!