Coat unpeeled potatoes with a thin layer of vegetable oil or Crisco on the skin. Use a fork to poke a few holes in each potato. On a lined baking sheet, bake at 400F for 55-65 minutes until potato is tender.
Allow potatoes to rest 5-10 minutes until you can easily handle them.
Slice potatoes lengthwise in half. Use a spoon to scoop out the inside, leaving the skin intact. Place the insides of the potato in a medium bowl and repeat with the remaining potatoes.
Use a hand mixer to combine the potatoes, bacon, onions, sour cream, heavy cream, butter, garlic powder, salt & pepper.
Spoon the mashed potato mixture back into the potato skins.
Bake at 400F for another 15-20 minutes until the tops start to get crispy.
Top with more cheese, chives, or green onions.
