Preheat the Oven. Preheat your oven to 400°F (200°C).
Bake the Potatoes. Scrub the potatoes clean and pierce them several times with a fork.
Wrap each potato in foil and Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.
Prepare the Filling: While the potatoes are baking, cook the bacon until crispy, then crumble and set aside.
In a mixing bowl, combine the shredded Colby cheese, sour cream, milk, butter, and half of the green onions. Mix well. Stuff the Potatoes. Once the potatoes are done, remove them from the oven and let them cool slightly.
Cut each potato in half lengthwise and scoop out the insides into the mixing bowl, leaving a small border of potato around the skin.
Mash the potato insides with the cheese mixture until smooth. Stir in the crumbled bacon, reserving a small amount for topping.
Bake Again. Spoon the potato mixture back into the potato skins, mounding it slightly.
Place the stuffed potatoes on a baking sheet and return to the oven for an additional 15-20 minutes, or until the tops are golden and the cheese is melted.
Serve. Remove from the oven and sprinkle with the remaining green onions and reserved bacon.
Garnish with fresh parsley if desired and serve hot.
