Pre-heat oven to 400 degrees.
Pierce potatoes several times with a fork and put in oven, directly on rack (you can use a baking sheet if you prefer) for about 40 minutes, until potatoes are tender.
Remove potatoes from oven and place on a foil-lined baking sheet. Lower oven temperature to 350 degrees. Let potatoes rest for 5 minutes to cool a bit.
When potatoes are cool enough to touch, cut each potato in half lengthwise. Scoop out potato flesh into a large bowl, leaving about ¼ inch in tact. Place potato skins back on baking sheet.
Add clams, cream cheese, sour cream, ½ cup parmesan cheese, clam juice, pepper, Tabasco, and garlic powder into the bowl with the potato flesh. Mix until well combined.
Mound mixture into the potato skins and sprinkle remaining parmesan cheese on top.
Bake filled potatoes for about 15 minutes, until heated through. Turn oven to broil and broil for 2-3 minutes so tops brown.
Remove from oven and top potato skins with crumbled bacon and chives. Sprinkle paprika and Morton Coarse Kosher Salt over the top.