1. Preheat your oven to 400°F. Scrub the potatoes well, dry them, and prick each one a few times with a fork. Place them directly on the oven rack or on a baking sheet and bake for 50 to 60 minutes, until tender all the way through.

2. Let the potatoes cool just enough to handle. Peel off the skins if you want a smoother casserole, or leave some skin on for extra texture. Cut the potatoes into chunks and place them in a large mixing bowl.

3. Add the softened butter, sour cream, milk, garlic powder, onion powder, salt, and black pepper to the bowl. Gently mash and stir until the potatoes are creamy but still have some texture. Fold in 1 1/2 cups of the shredded cheddar, most of the bacon, and most of the green onions.

4. Grease a 9×13-inch baking dish and spread the potato mixture evenly inside. Sprinkle the remaining 1/2 cup cheddar cheese over the top, followed by the rest of the bacon.

5. Bake at 375°F for 20 to 25 minutes, until the casserole is heated through and the cheese on top is fully melted. For a more golden finish, broil it for 1 to 2 minutes at the end while watching carefully.

6. Remove the casserole from the oven and top with the remaining green onions and chopped parsley if using. Serve warm while the cheese is still gooey and the top is fresh from the oven.