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1
Preheat the oven to 400u00b0F.
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2
Line a baking sheet with aluminum foil.
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3
Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack.
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4
Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
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5
Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Season the insides of the potatoes with salt and black pepper.
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6
Finely mince the scallions.
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7
Heat the butter in a large skillet over medium-low heat.
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8
Crack the eggs into a mixing bowl and whisk until smooth. Pour the eggs into the skillet, along with half the minced scallions and half the crumbled bacon. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Sprinkle in half the shredded cheese, and fold to melt it. Season with 1/2 tsp. of salt and 1/4 tsp. of black pepper.
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9
Place the potatoes onto a baking sheet. Spoon an equal amount of the scrambled eggs inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.
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10
Bake the potatoes for 8-10 minutes on the middle rack of oven, until the cheese is melted and the potatoes are heated through.
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11
Check to see that potatoes are done. Remove from oven or add time as needed.
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12
Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.
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13
Top each potato with a generous spoonful of sour cream, and a few dashes of hot sauce, if desired. Serve immediately.
