Preheat oven to 425 degrees F. Wash and dry the potatoes, then use a fork to pierce them multiple times. Place the potatoes directly on the rack in your oven and bake for 40-50 minutes, until fork tender.
Once potatoes are cool enough to handle, cut them in half length-wise and use a spoon to scoop out the insides, leaving a ¼" shell.
Combine the melted butter, parsley, seasoned salt, garlic powder and black pepper and use a pastry brush to brush both sides of the potatoes.
Place the potato skins, cut-side down on a rimmed baking sheet and continue baking at 425 degrees F. for another 15 minutes. Carefully flip the potato skins over and bake an additional 5 minutes.
Remove the potato skins from the oven, fill each with shredded cheese and bacon, then finish baking for another 5 to 7 minutes, until the cheese is melted. Garnish with freshly chopped green onions and sour cream. Enjoy!