Loaded Breakfast Potato

Preheat oven to 200°F. Pierce potatoes with a fork and microwave on High for 15-20 minutes, flipping every 5 minutes, until tender. (Or bake at 425°F for 50-60 minutes.) Let cool on a cutting board for about 5 minutes.

Meanwhile, cook chopped bacon in a nonstick skillet over medium heat, stirring occasionally, until crispy, 8-10 minutes. Transfer to a paper towel-lined plate, keeping the drippings in the pan.

Place 3/4 cup cheese and cubed butter in a large bowl. Slice each potato lengthwise (without cutting through) and squeeze to open. Scoop out the flesh, leaving a 1/4-inch layer on the skin, and roughly mash it with the cheese and butter until combined but still chunky.

Stir in 1/4 cup sour cream, 1/4 cup chives, 1/2 tsp pepper, 1/2 tsp salt, and the cooked bacon. Spoon the mixture into the potato shells and place them on a baking sheet to keep warm in the oven.

Heat reserved bacon drippings over medium-low. Crack in 4 eggs, spacing them out, and sprinkle with the remaining 1/8 tsp salt. Cover and cook until whites are just set, about 2 minutes, then uncover and cook until yolks reach desired doneness, about 2 more minutes. Top each stuffed potato with an egg and garnish with sour cream, chives, and/or pepper if desired.