Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly, pat them dry, and prick them all over several times with a fork. Rub each potato with a little olive oil and sprinkle with 1/2 tsp salt.

Place the potatoes directly on a baking sheet and bake for 50-60 minutes, or until they are very tender when squeezed or pierced with a knife. Remove from the oven and let them cool for 10-15 minutes, or until cool enough to handle.

While the potatoes are cooling, cook the bacon until crispy. Drain on paper towels and then crumble into small pieces. Set aside.

Carefully slice each cooled potato lengthwise in half. Using a spoon, gently scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato in the skin to maintain its structure. Be careful not to tear the skins.

To the scooped potato flesh, add the melted butter, whole milk, 1/2 cup shredded cheddar cheese, half of the thinly sliced green onions, and freshly ground black pepper. Mash with a potato masher or fork until mostly smooth, but still a little chunky for texture. Stir in the crumbled bacon.

Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Create a small well in the center of each filled potato half. Carefully crack one egg into each well. Season the egg with a tiny pinch of salt and pepper.

Return the filled potatoes to the baking sheet. Bake for another 15-20 minutes, or until the eggs are set to your desired doneness (yolk runny or firm) and the potato filling is heated through and lightly golden brown on top.

Remove from the oven. Garnish with the remaining sliced green onions and an optional dollop of sour cream and a dash of hot sauce before serving immediately.