Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pat them dry.

Using a fork, pierce each potato several times all over. This allows steam to escape during baking.

Place the potatoes directly on the middle rack of the preheated oven and bake for 45-60 minutes, until they are tender when pierced with a fork.

While the potatoes are baking, cook the bacon until crispy. Drain on paper towels, then crumble and set aside.

When the potatoes are done, remove from the oven and let cool for about 10 minutes, or until they're cool enough to handle. Reduce the oven temperature to 350°F (175°C).

Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to maintain its structure. Place the scooped potato flesh in a large mixing bowl.

To the potato flesh, add butter, sour cream, milk, half of the cheese, half of the bacon, half of the green onions, salt, pepper, and garlic powder.

Mash everything together until well combined and smooth. For extra-creamy potatoes, use an electric mixer on low speed.

Spoon the potato mixture back into the potato skins, dividing it evenly among the 8 halves. Place the filled potato skins on a baking sheet.

Top each potato with the remaining cheese and bacon.

Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and the tops are slightly golden.

Garnish with the remaining green onions before serving.