Preheat the oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 45-50 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. Remove bacon and drain on paper towels. Once cooled, crumble the bacon and set aside.
Remove the baked potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about 1/4 inch of potato around the skin to maintain the shape.
Add the butter, sour cream, milk, garlic powder, smoked paprika, salt, and pepper to the potato flesh. Mash until smooth and creamy.
Stir in 3/4 cup of the shredded cheddar cheese, crumbled bacon (reserve a small amount for topping), and chopped green onions. Mix until well combined.
Spoon the potato mixture evenly back into the potato skins.
Sprinkle the remaining 1/4 cup cheddar cheese and reserved bacon on top of each filled potato half.
Place the stuffed potatoes on a baking sheet and bake at 400°F (200°C) for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.