Preheat your oven to 400°F (200°C). Scrub the potatoes under cool water, poke several holes in each, coat with avocado oil, and sprinkle with salt and black pepper. Bake for 50–60 minutes until fork-tender.

Remove the potatoes and let them cool for 10 minutes. Slice in half lengthwise, scoop out flesh leaving a thin layer. Mash the scooped potato with hot milk, butter, salt, and pepper until smooth.

Spoon the mashed potato mixture back into the skins, layer with beef bacon, and sprinkle cheddar cheese. Crack an egg into each well and season with salt and pepper.

Lower the oven temperature to 375°F (190°C) and bake the potatoes for an additional 15–20 minutes until the egg whites are set and yolks are still runny.

Let cool for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.