Preheat your oven to 425°F. After scrubbing the potatoes clean, pierce each one with a fork about 5-6 times to allow steam to escape during baking. Arrange the potatoes directly on the oven's middle rack and bake for 40-50 minutes, or until they become tender when pricked with a fork. Once done, remove them from the oven and let them cool until they're comfortable to handle.

Slice each potato in half lengthwise. Gently scoop out the insides with a small spoon, ensuring you leave a ¼-inch thick layer of flesh inside the skin. In a separate bowl, mix the melted butter with parsley, seasoned salt, and garlic powder. Brush this mixture generously on both the inside and outside of the potato skins.

Arrange the potato halves cut side down in a baking dish or a 9×13 inch pan. Bake them for 15 minutes. Then, flip the potatoes over and continue baking for an additional 5 minutes, or until the skins are slightly browned and crisp.

Once crisped, fill each potato skin with a generous amount of shredded cheddar cheese and chopped bacon. Return the dish to the oven for another 5-7 minutes, or until the cheese has melted and is bubbling. Once finished, remove the potato skins from the oven, garnish with green onion or chives, and serve them alongside a dollop of sour cream.