Preheat your oven to 400°F (200°C) and wash the large russet potatoes thoroughly. Poke several holes around each potato using a fork to prevent steam buildup during baking. Coat the skins with avocado oil, ensuring an even coverage, then sprinkle generously with salt and black pepper for an extra flavor boost.

Place the prepared potatoes directly on the oven rack and bake for 50–60 minutes, or until they are fork-tender and the skins are crispy. Allow the potatoes to cool for about 10 minutes.

Carefully slice each potato in half lengthwise, using a sharp knife. Scoop out the insides into a mixing bowl, leaving a thin layer of potato attached to the skin. Mash the scooped potato with hot milk, unsalted butter, salt, and pepper until smooth.

Refill the potato skins with the mashed potato mixture, create a well in the center of each, add beef bacon and cheddar cheese, then crack an egg into each well.

Reduce the oven temperature to 375°F (190°C) and bake the stuffed potatoes for an additional 15–20 minutes, until egg whites are set.

Remove from oven and let cool for a couple of minutes before serving warm.