Gluten Free note: Be sure all ingredients you use in this dish are also gluten free!
Preheat the oven to 400°. In a large bowl, toss the potatoes with the oil to coast. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer. Roast, uncovered, until tender, 40 to 45 minutes. Let stand.
While the potatoes are roasting, place some gluten free mini pretzels in a ziplock bag and roll with a rolling pin, or smash into small pieces; set aside.
When the potatoes are cool enough to handle, cut the potatoes in half; With a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Lightly mash the potato flesh in the bowl and stir in the cheese and sour cream. Fill each potato skin with the potato-cheese mixture and top with bacon crumbles and Snyder's of Hanover gluten free pretzel crumbles.
Bake the stuffed potato skins until golden-brown on top, about 15 minutes. Remove from oven and sprinkle with chopped parsley.