Preheat your oven to 400°F. Scrub the russet potatoes under running water and pierce each potato several times with a fork. Bake for 45-60 minutes until tender. Let cool slightly.

Cut the potatoes in half lengthwise and scoop out the insides into a large mixing bowl. Add cream cheese, sour cream, milk, half of the cheddar cheese, bacon, green onions, garlic powder, onion powder, salt, and pepper. Mash until smooth.

Spoon the mixture back into the potato skins, drizzle melted butter on top, and sprinkle remaining cheddar cheese.

Bake the assembled casserole for an additional 20-25 minutes until cheese is melted and bubbly. Let cool for a few minutes before serving.