Preheat your oven to 400° and scrub the potatoes well. Pat dry with a clean kitchen towel before generously rubbing the skins with olive oil.
Bake potatoes on the middle rack of your preheated oven for 50 minutes to 1 hour, or until they are easily pierced by a fork.
Let the potatoes cool a little until they are safe to handle. Cut the potatoes in half horizontally. Use a spoon to scoop the flesh out into a medium sized bowl.
Place the potato skins onto a clean rimmed baking sheet.
Mash the potato a little before adding in the sour cream (about 3/4 to 1 full cup -- depending on how much potatoes you have), 1/2 cup of the cheddar cheese, the reserved tablespoon of bacon fat and add only the light green parts of the green onion (reserving the dark for later). Lastly, season with a few generous pinches of kosher salt and freshly ground black pepper to taste, then mix.
Fill in the potato skins with the potato mixture. NOTE: If making these in advance, stop now cover with plastic wrap and refrigerate.
Sprinkle each potato evenly with cheddar the cheese and bacon.
Bake in a 350° oven for 10 to 15 minutes or until the cheese is melted and potatoes are warmed through.
Top with reserved green onion and minced fresh parsley right before serving.
NOTE: If making these in advance, and the filled potatoes have been refrigerated, please allow more time in the oven to heat thoroughly.
Sprinkle with remaining green onions right before serving.