Breakfast Twice Baked Potatoes

Preheat your oven. Pierce the potatoes with a knife, then place them on a parchment-lined baking sheet.

Drizzle the potatoes with avocado oil and season with salt and black pepper. Rub to coat evenly.

Bake the potatoes until they are fully cooked and tender.

Once cool enough to handle, slice the potatoes in half lengthwise.

Scoop out the flesh from the potato skins, leaving a thin border to create a boat. Place the scooped potato into a mixing bowl.

To the bowl with the potato flesh, add butter, salt, black pepper, and hot milk. Mash until smooth and creamy.

Spoon the mashed potato mixture back into the potato skins.

Use a spoon to create a well in the center of each filled potato skin.

Sprinkle shredded cheddar cheese and pieces of cooked beef bacon around the edges of the well.

Crack one egg into the well of each potato. Season the top with a little more salt and pepper.

Return to the oven and bake until the egg whites are set but the yolks are still runny.