Preheat the oven to 350°F.

Scrub the potatoes thoroughly under cold running water. Drizzle the potatoes with oil, sprinkle with salt and pepper, wrap in foil, and bake in the oven for 50 minutes or until tender. Remove from the oven and let sit to cool completely. Leave the oven on.

Meanwhile, fry the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on a paper towel. Transfer to a bowl and set aside.

Cut each potato in half lengthwise and carefully scoop out half the flesh from each, leaving the skin unbroken. Using a fork, mash the potato flesh until there are no lumps, then stir in the bacon, cheese, sour cream, and chopped parsley. Season with salt and pepper and stir until combined. Spoon the mixture back into the potato skins. Set on a baking sheet and bake for another 10-15 minutes.

Serve immediately.