Scrub the potatoes under cool running water and dry them thoroughly.
Bake at 400°F (200°C) for 50–60 minutes, or until fork-tender.
Cook the bacon over medium heat for 8–10 minutes until crisp. Drain, cool, and crumble.
Cool the baked potatoes for 8–10 minutes, then slice each one lengthwise.
Scoop the centers into a mixing bowl, leaving about ¼ inch of potato inside each skin.
Mash the potato with butter, sour cream, salt, and black pepper.
Fold in ¾ cup cheddar cheese and about ¾ of the bacon.
Divide the filling evenly among the potato shells.
Make a shallow well about 2 inches wide in the center of each filled potato.
Carefully add an egg to each potato well. If needed, use only enough egg white to prevent overflowing.
Bake at 400°F (200°C) for 12–16 minutes, until the whites are set and the yolks reach your preferred doneness. Add the remaining cheese and bacon during the final few minutes.
Top with sliced green onions, rest for about 2 minutes, and serve warm.
