Preheat your oven to 400°F (200°C).

Thoroughly wash, scrub, and dry the russet potatoes, piercing them several times with a fork.

Place the prepared potatoes directly on the oven rack or on a lined baking sheet. Bake for 45 to 60 minutes until tender.

Allow the potatoes to cool for 10 to 15 minutes. Slice each potato lengthwise and scoop out most of the flesh.

In a mixing bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, paprika, sea salt, and black pepper, stirring until fragrant.

Brush the inside of each potato skin with the herb oil mixture.

Arrange the potato skins skin-side up on a baking sheet and roast for 15 to 20 minutes until crispy.

Sprinkle Parmesan cheese over the skins during the last 5 minutes if using.

Garnish with fresh parsley before serving hot with your favorite dips.