1. Preheat oven to 400°F (200°C).

2. Pierce each potato several times with a fork and wrap individually in aluminum foil.

3. Place on the middle rack and bake for 60 to 90 minutes, or until soft when pressed and skin is crisp.

4. In a skillet over medium heat, cook bacon until crispy, about 6 to 8 minutes, turning occasionally.

5. Transfer bacon to a paper towel-lined plate to drain. Once cool, crumble into small pieces.

6. Chop parsley finely and set aside.

7. In a mixing bowl, combine crème fraîche, mayonnaise, chopped parsley, garlic powder, salt, and pepper.

8. Add crumbled bacon and stir to blend. Taste and adjust seasoning as needed.

9. Remove potatoes from oven. Unwrap and slice open the top, gently pressing the sides to open.

10. Spoon generous portions of the bacon mixture over each potato.

11. Garnish with extra crumbled bacon and a sprinkle of parsley if desired. Serve immediately.