Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
Slice off the top 1/4 inch of the 4 potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. For the 4th potato, discard the “flesh.” Add 2 Tbsp. of the reserved bacon drippings and the warmed cream to the bowl, and mash with a potato masher or fork until smooth. Stir in the gouda cheese, scallions, parsley, chopped bacon, 1/2 tsp. salt and 1/4 tsp. pepper.
Season the inside of the potato skins with salt and pepper. Press the back of a spoon down the center of the filling to create a long, deep well. Divide and fill the insides with filling. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion scallions, a drizzle of bacon grease, and the halved bacon strips.