Twice baked potatoes with scrambled eggs and bacon

Ingredients:

• 4 large Russet Burbank potatoes
• 6 slices of bacon
• 1/4 cup milk, warmed
• 1 cup grated cheddar (about 110 g)
• 2 green onions, thinly sliced ​​+ extra for serving
• 1 tbsp chopped fresh parsley
• 4 large eggs

Preparation:

1. Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Prick the potatoes several times with a fork; place on a microwave-safe plate and microwave, turning halfway through, until cooked through, about 16 minutes. Set aside to cool and handle.
2. Meanwhile, in a large nonstick skillet over medium heat, cook the bacon, turning occasionally, until crisp, 9-11 minutes. Transfer the bacon to paper towels, reserving the rendered fat in the skillet. Break 4 slices into pieces and halve 2 slices.
3. Trim the tops of each potato lengthwise, 0.5 cm thick. Scoop out the flesh of three potatoes into a medium bowl, leaving a 0.5 cm thick skin. Repeat with the fourth potato, but discard the flesh or set aside for another use. Add 2 tablespoons of rendered bacon fat and warm milk to the bowl and mash with a potato masher or fork until smooth. Add the cheese, green onions, parsley, bacon bits, 0.5 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Sprinkle the inside of the potato shells with salt and black pepper. Spread the filling evenly among the shells and press it into the center with the back of a spoon to create a long indentation. Brush the outside of the shells with the remaining rendered fat and transfer to a baking sheet.
5. Working with one egg at a time, crack each egg into a ramekin or cup, then carefully pour it into each well on the potato (it's okay if some of the egg white leaks out). Place in the oven and bake until the whites are set, 20-25 minutes. Season with salt and pepper to taste, top with green onions, and arrange a slice of fried bacon on top.