Preheat your oven to 400°F (200°C). This ensures even cooking and a crispy skin.

Pierce each potato several times with a fork. This allows steam to escape during baking.

Rub the potatoes with olive oil and sprinkle with salt. This enhances flavor and helps achieve a crispy skin.

Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.

While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from skillet and crumble.

In the same skillet, scramble the beaten eggs until just set. Remove from heat and let cool slightly.

In a mixing bowl, combine the scrambled eggs, crumbled bacon, shredded cheese, chopped green onions, sour cream, and black pepper. Mix until well combined.

Once the potatoes are done, remove them from the oven and let them cool for a few minutes until manageable.

Cut each potato in half lengthwise and scoop out some of the flesh, leaving a small border to maintain structure.

Mix the scooped potato flesh into the egg mixture until well combined.

Spoon the filling back into the potato skins, mounding it slightly on top.

Sprinkle additional cheese on top of each filled potato.

Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes.

Garnish with chopped chives before serving. Enjoy your delicious loaded breakfast potatoes!