Preheat the oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry.
Prick each potato several times with a fork and place them directly on the oven rack.
Bake the potatoes for 45 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 8 minutes.
Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then crumble into small pieces.
Remove the potatoes from the oven and let them cool for 10 minutes until cool enough to handle.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato inside the skin to maintain shape.
Add the sour cream, whole milk, unsalted butter, garlic powder, smoked paprika, salt, and black pepper to the potato flesh.
Mash the mixture until smooth and creamy.
Fold in the shredded cheddar cheese, crumbled bacon (reserve 1/4 cup for topping), and sliced green onions (reserve 1 tablespoon for garnish).
Spoon the potato mixture evenly back into the potato skins.
Place the stuffed potatoes on a baking sheet and sprinkle the reserved cheddar cheese and bacon on top.
Bake for 15 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven and garnish with the reserved green onions before serving.