Bake russet potatoes until nearly done. Cut in half lengthwise. Scoop out the interior of the potato, leaving a 1/4″ shell. In a food processor or mixer, mash the potato with butter and sour cream until smooth. Add salt and pepper, grated cheddar cheese, chopped green onion, beef bacon fried crisp and crumbled, and parsley. Pile the potato mixture back into the potato shells and bake until hot and bubbly. Top with grated cheese for the last few minutes of baking.