Twice-Baked Loaded Breakfast Potatoes

Ingredients

• 2 large Russet potatoes
• 1 tablespoon avocado oil
• Salt, to taste
• Black pepper, to taste
• 1/4 cup shredded cheddar cheese
• 2 slices cooked bacon, chopped
• 2 eggs

Instructions

1. Preheat oven to 400°F (200°C).
2. Pierce the potatoes with a fork and rub them with avocado oil, salt, and pepper.
3. Place potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
4. Let the potatoes cool slightly, then cut them in half lengthwise.
5. Scoop out the flesh of the potatoes, leaving about 1/4 inch of potato in the skins.
6. Mash the scooped-out potato flesh in a bowl with butter, salt, pepper, and milk until smooth and creamy.
7. Spoon the mashed potato mixture back into the potato skins, filling them generously.
8. Sprinkle with cheddar cheese and chopped bacon.
9. Carefully crack an egg into each potato boat.
10. Season with salt and black pepper.
11. Bake for another 15-20 minutes, or until the egg whites are set but the yolks are still runny.
12. Let cool slightly before serving.