Preheat the oven to 400°F (200°C).
Wash and dry the russet potatoes. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 45 minutes, or until tender when pierced with a fork.
While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
Remove the potatoes from the oven and let them cool for 10 minutes until they are cool enough to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer of potato inside the skins to maintain their shape.
Add the softened butter, sour cream, milk, garlic powder, onion powder, salt, and black pepper to the potato flesh. Mash until smooth and creamy.
Stir in 3/4 cup of the shredded cheddar cheese, the crumbled bacon (reserve a small amount for topping), and 2/3 of the sliced green onions.
Spoon the potato mixture evenly back into the potato skins.
Place the filled potato skins on a baking sheet. Sprinkle the remaining cheddar cheese and reserved bacon on top of each potato half.
Bake at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions before serving.