Fill a large stockpot 3/4 of the way full with water and bring to a boil.
Once boiling, add the potatoes and allow them to boil for 20-25 minutes, until fork tender.
Preheat the oven to 400°F (200°C) and grease a large baking sheet.
In a small bowl, stir together the butter, pepper, salt, garlic powder and onion powder.
Once the potatoes are done boiling, drain, rinse and pat dry. Spread them out on the prepared baking sheet. Using the back of a fork or a potato masher, lightly smash each potato.
Brush each potato with the butter mixture, then bake for 15 minutes. Take out and sprinkle the cheddar all over top. Bake for 5 more minutes, or until the potatoes are crispy and the cheese is melty.
Dollop cashew cream or sour cream on the pieces. Sprinkle with the cooked bacon and green onions. Serve with more salt and pepper, if desired.