Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes, poke several holes in each potato to allow steam to escape while baking.

Coat the potatoes with avocado oil, then sprinkle salt and black pepper. Bake for 50-60 minutes until fork-tender.

Let the potatoes cool for 10 minutes. Slice each potato in half lengthwise, and scoop out the insides, leaving a thin layer to maintain the shell.

In a mixing bowl, combine the scooped potato, butter, and hot milk. Mash until creamy, and add salt and pepper to taste.

Fill each potato half with the creamy potato mixture, creating a well in the center for the toppings.

Top with crispy beef bacon, shredded cheddar cheese, and crack an egg into each well. Season with salt and pepper.

Lower the oven temperature to 375°F (190°C) and bake for 15-20 minutes, or until the egg whites are set and the cheese is bubbly.

Let the potatoes cool slightly before serving. Enjoy with fresh herbs or hot sauce.