1. 1. Preheat the oven to 400°F. Scrub the potatoes and prick them all over with a fork. Rub the outsides with the avocado oil, then sprinkle with the salt and black pepper. Place the potatoes directly on the oven rack and bake for 45-50 minutes, until they’re tender when poked with a fork.

2. 2. Cook the bacon while the potatoes are in the oven. Fry it in a skillet until crisp, then drain it on paper towels and cut each slice in half.

3. 3. Prepare the mashed potato filling by slicing the baked potatoes in half lengthwise. Scoop out the insides, leaving a small border of potato attached to the skins. Mash the potato insides with the butter, hot milk, salt, and pepper until smooth and creamy.

4. 4. Fill the potato skins by spooning the mashed potato mixture back into the hollowed-out potato shells. Top each one with shredded cheddar cheese and the cooked bacon pieces.

5. 5. Bake the loaded potatoes again for 12-15 minutes, until the cheese is melted. Crack an egg on top of each potato half and season with a sprinkle of salt and pepper.

6. 6. Serve hot and enjoy your Twice Baked Loaded Breakfast Potatoes!