1. Start by setting your oven to 400°F. Wash and dry the potatoes, then rub them with avocado oil and sprinkle with half of the salt and pepper. This will help create a delicious, crispy skin.

2. Place the prepared potatoes directly on the oven rack and bake for 50–60 minutes, or until they are tender when pierced with a fork. Allow the potatoes to cool slightly before handling.

3. Cut each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin shell. This will be the base for your delicious twice-baked breakfast potatoes.

4. In the bowl with the potato flesh, mash the potatoes with the butter and warm milk until the mixture is smooth and creamy. Add the remaining salt and pepper to taste, adjusting the seasoning as needed.

5. Spoon the mashed potato mixture back into each potato half, pressing slightly to create a small well in the center for the egg.

6. Lay a half slice of beef bacon across each potato and sprinkle with the shredded cheddar cheese.

7. Carefully crack one egg into the well of each potato. Be sure not to overfill the wells, as the eggs will expand during baking.

8. Place the assembled potatoes on a baking sheet and return them to the oven. Bake for 15–20 minutes, or until the eggs are set to your desired doneness.

9. Season the Twice Baked Breakfast Potatoes with additional salt and black pepper, if desired. Serve these hearty and satisfying potatoes warm, and get ready to savor the delicious combination of fluffy potato, crispy bacon, melted cheese, and perfectly cooked egg.