1. Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Set an oven safe wire rack over baking sheet.

2. Scrub and rinse potatoes to remove dirt and debris. Dry with paper towels. Pierce both sides of each potato twice with a fork. Align potatoes on wire rack set on prepared baking sheet.

3. Brush both sides of potatoes with 1 Tbsp olive oil. Bake in preheated oven until just tender with a little firmness still (not squishy). About 45 - 55 minutes.

4. Let potatoes cool about 15 - 20 minutes until you can handle them. Meanwhile cook chopped bacon in a 12-inch non-stick skillet over medium-high heat until crisp. Transfer bacon to paper towels to drain, reserve bacon fat in pan off heat (there should be about 2 Tbsp).

5. Move oven rack up one level from center and increase oven to 450 degrees. Scoop flesh from potatoes, while leaving about 1/4 to 1/3-inch rim of potato flesh intact on all sides.

6. Return potatoes to oven rack on prepared baking sheet. Brush both sides of potatoes with 1 Tbsp reserved bacon fat and season both sides with salt and pepper.

7. Bake upside down 12 minutes. Remove from oven, flip to opposite side (upright), brush with a little more bacon drippings on the top side (about 1/2 Tbsp, rewarm it if needed to melt) and continue to bake potato skins about 8 - 13 minutes longer until browned and fairly crisp.

8. Meanwhile stir together sour cream, 3 Tbsp parsley, garlic and season with a little salt and pepper to taste.

9. Sprinkle potato skins evenly with cheese (boat shape up) and red pepper flakes if using then bake 4 - 5 minutes longer until cheese is melted and bubbling and skins are crisp.

10. Sprinkle potatoes with bacon, green onions, and add a dollop of sour cream mixture to each. Garnish with a little more parsley and red pepper flakes if using. Serve right away.