1Cook bacon in microwave as directed on package. Cool slightly. Crumble; set aside.
2Place potatoes, cut side down, in 12x8-inch (2-quart) ungreased microwavable dish. Add 2 tablespoons water. Cover tightly with microwavable plastic wrap.
3Microwave on High 9 to 12 minutes or until tender, rotating dish 1/4 turn halfway through cooking. Let stand 3 minutes. Drain; cool slightly.
4In small bowl, mix sour cream, green onions and 1 teaspoon dill weed. Turn potatoes over. If necessary, trim thin slice off rounded bottom of each potato half to make potatoes stand upright. Top each with dollop of sour cream mixture; sprinkle with bacon. Sprinkle each with pepper and Parmesan cheese. Garnish with fresh dill weed or parsley.