Preheat oven to 425F
Scrub russet potatoes well and slice in half lengthwise
Drizzle potatoes with olive oil and rub in well on both sides
Season potatoes with desired seasoning blend
Line a sheet pan with parchment paper
Dollop 2 pats of butter and a line of shredded Parmesan down the middle of the parchment
Lay each halved potato on the butter and Parmesan pile
Bake for 30-35 minutes until golden, crispy, and soft in the middle
Slice potatoes down the middle and squeeze open
Fill with desired toppings: butter, sour cream, shredded cheddar, chives, and crispy bacon
