1. Position the top oven rack in the center position and pre-heat oven to 425°F.
2. Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes. Remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
3. Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).
4. Place the potato skins cut side down on a baking rack set over a baking sheet. Brush with olive oil or bacon grease (see note above) and place back in the hot oven for 10 minutes.
5. Remove the baking sheet from the oven and flip over the skins with tongs. Fill each skin with an equal amount of cheddar cheese and crumbled bacon and place back in the oven for another 10 minutes or until the cheese is melted.
6. Remove from oven and top each potato skin with a dollop of sour cream, some sliced green onion, and a little fresh parsley before serving. Enjoy!

NOTE  *If using the bacon grease to season the skins, cook the bacon in a skillet while the potatoes are baking. Reserve the grease to use instead of oil for Step #5 above.