Preheat the oven to 425 degrees.

Clean the outside of the potatoes and prick each potato 5 or so times.

Place the potatoes in the hot oven directly on a rack set to the middle of the oven.

Bake small potatoes for 40-50 minutes (larger potatoes will need longer) or until the potato is tender when piercing with a fork.

Remove the potatoes from the oven to cool enough to safely handle.

Cut each potato in half lengthwise.

Use a spoon to remove a portion of the inside of the potato leaving a ¼” to ½” thick wall of the shell. (If you make the shell too thin they are more prone to falling apart.)

Add the butter, parsley, seasoned salt and garlic powder to a small bowl and melt it together. Mix to combine.

Use a pastry brush to spread the butter mixture on both sides of each potato.

Place the potatoes with the inside down on a baking sheet. Bake in the same 425-degree oven for 15 minutes.

Use a tongs to flip each potato over and bake for 5 additional minutes.

Remove the crispy skins from the oven and evenly distribute the cheese and bacon among the potatoes.

Return the potatoes to the oven for an additional 5 minutes or until the cheese is melted.

Remove them from the oven, top with slivered green onions and serve with sour cream for dipping.