Preheat your oven to 400°F (200°C). Place the russet potatoes directly on the oven rack or on a baking sheet. Bake for 45–60 minutes until the potatoes are fork-tender and the skin looks crispy. Remove from oven and let cool slightly.

After cooling, slice off the tops about one-third of the way down. Scoop out the insides, leaving a sturdy shell, about ¼ inch thick. Place the potato flesh in a mixing bowl.

In the bowl with the potato insides, add butter, sour cream, salt, and pepper. Mash until creamy, ensuring everything is well-combined and seasoned to taste.

In a skillet over medium heat, add chopped bacon and cook until crispy, about 6-8 minutes. Remove and drain on paper towels. In the same skillet, scramble beaten eggs in the leftover bacon fat until just set.

Incorporate the scrambled eggs and crispy bacon into the creamy potato mixture, folding until evenly distributed. Add shredded cheddar cheese and blend in for a cheesy flavor.

Spoon the filling back into the potato shells, packing them generously. Arrange on a baking sheet and sprinkle additional cheese on top.

Reduce oven temperature to 375°F (190°C) and bake for 10-15 minutes, or until filling is heated through and cheese is melted and bubbly.

Allow to cool slightly, then finish by sprinkling chives and additional bacon on top if desired. Serve warm.