Preheat the oven to 375˚F.
Line a baking sheet with foil. Place the potatoes on the baking sheet and bake for 45 minutes. Remove them from the oven and let cool until easy to handle.
Cut each potato in half and scoop out the flesh into a bowl, leaving about 1/4-inch of potato flesh in each half. Cut the halved potatoes in half so you have 16 wedges.
Place the potato wedges back on the baking sheet and season with salt and pepper. Bake for 15 minutes.
Meanwhile, in a mixing bowl mash the potato flesh with a potato masher or with the back of a fork. Combine the mashed potatoes, sour cream, green onions, parsley, cheeses, and 1 cup of crushed croutons; mix until well combined.
Divide the mixture evenly among the potato skins, pressing the mixture into the skins. Sprinkle the tops with the remaining crushed croutons.
Bake for 15 minutes.
Remove from oven and let rest for 5 minutes before serving.