1. Pierce holes in your potatoes and rub with olive. Sprinkle generously with salt and pepper and place on a baking sheet in a 400º oven until the skins are crispy and the potatoes are soft to the touch (approximately 35 minutes). Remove potatoes from oven and allow them to cool completely.

2. Slice cooked and cooled potatoes in half lengthwise. Carefully scoop the centers out of each half and into a large bowl, leaving about 1/4" of potato lining the skin. Set your potato "shells" aside.

3. To the bowl with your potato-insides, add the half round of Boursin cheese, 1/2 cup sour cream, 1/2 cup crumbled bacon, 2 minced green onions, 1/4 cup of your grated parmesan, a generous dollop of butter, and salt and pepper to taste. Mash together with a fork or potato masher (or mix with a hand mixer on medium speed) until ingredients are thoroughly combined.

4. Scoop your mashed potato mixture back into your potato skins, dividing the mixture evenly among the potato halves. Sprinkle with the remaining 1/4 parmesan.

TIP: If you're making these ahead of time, you can stop here. Cover your potatoes with plastic wrap or store in an airtight container and refrigerate until ready to finish cooking.

5. Preheat oven to 400º and place your potato halves on a baking sheet, making sure to leave some space between them so they aren't touching (this will give you a crispier finished product).

6. Bake for 15 minutes or until potatoes are hot, the skins are slightly crispy, and the cheese is melted and golden brown.

Serve with a side of sour cream and top with more crumbled bacon, if desired.