Rinse the baking potatoes. Cut a small slice off the bottom so it sits flat then place two wooden spoons on opposite the long sides of the potato before you make 1/4 inch (3mm) thin slices. The wooden spoon handles prevent you from cutting all the way through the potatoes.Tip: See the photos above for images of this cutting method.
Heat the smoker to 450 degrees F (230 degrees C) with a direct and indirect zone
Sprinkle a light coat of all-purpose rub all over the cut potatoes.
Place the potatoes in a glass bowl and microwave until they are tender but not dried out; about 8 minutes.Alternatively, the potatoes can be baked while wrapped in foil for 20 minutes.
Place the potatoes in a disposable foil pan and brush liberally with the melted butter.
Place the foil pan in the indirect zone in your 450 degrees F (232 degrees C) smoker and cook until tender (about 15 minutes).
Cut the slices of cheddar and Pepperjack cheese into quarter squares.
Alternating place a slice of each cheese in the cut groves of the potato along with a square of the cooked bacon.
Return the potatoes to the foil tray and the smoker to cook for 5 minutes until the cheese has melted.
Place the cheese-stuffed potatoes on the serving plate then sprinkle with the parmesan cheese and sliced green onion. Dollop with the sour cream or place on the side.