Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Pierce the potatoes several times with a fork and bake them directly on the oven rack for 50 to 60 minutes, or until tender when squeezed with an oven mitt.

Let the potatoes cool slightly until easy to handle. Cut each potato in half lengthwise and carefully scoop out most of the inside, leaving about 1/4 inch of potato attached to the skin.

Brush the inside and outside of each potato skin with olive oil and melted butter, then season with half of the salt and all of the black pepper.

Place the potato skins cut-side up on the prepared baking sheet and bake for 15 minutes. Flip them over and bake for another 10 minutes, until crisp and golden.

Remove the skins from the oven and turn them cut-side up again. Sprinkle the inside of each skin with cheddar cheese and crumbled bacon, then return to the oven for 5 to 7 minutes, until the cheese is melted.

Top with sour cream, sliced green onions, and the remaining salt to taste. Garnish with parsley if desired and serve warm.