Preheat the oven to 400°F (200°C).
Wash and pierce the russet potatoes with a fork.
Bake the potatoes for 45-60 minutes until tender.
Let the potatoes cool for a few minutes, then cut them in half lengthwise.
Scoop out the insides into a mixing bowl, leaving a small border around the skin.
Mash the scooped potato with butter, sour cream, garlic powder, salt, and pepper.
Stir in cheddar cheese and green onions (and optional bacon or ham).
Spoon the mixture back into the potato skins, packing it gently but firmly.
Top with additional cheese if desired and return to the oven for 15-20 minutes.
Remove from the oven and allow to cool slightly before serving.
