Preheat the oven to 400°F (200°C).
Pierce the russet potatoes several times with a fork and place them directly on the oven rack. Bake for 45 minutes or until tender when pierced with a fork.
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon 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 about 1/4 inch of potato around the skin to maintain the shape.
Add the shredded cheddar cheese, sour cream, softened butter, whole milk, garlic powder, salt, black pepper, and half of the sliced green onions to the potato flesh. Mix until smooth and well combined.
Stir in the crumbled bacon, reserving a small amount for topping.
Spoon the potato mixture evenly back into the potato skins, mounding slightly.
Place the stuffed potatoes on a baking sheet and sprinkle the reserved bacon and remaining green onions on top.
Bake at 400°F (200°C) for 10-15 minutes or until the tops are golden and heated through.
Remove from the oven and serve warm.