4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (4 ounces)
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs
1. Pre-heat the oven to 375 degrees, and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
2. Meanwhile cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half, set aside.
3. Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4 inch thick shell. Repeat with the remaining potato, but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Season the inside of the potato skins with salt and pepper. Divide the filling among the four skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
5. One at a time, crack an egg into a small bowl, then carefully pour it into a potato. (It is ok if some of the egg white over-flows). Transfer to the oven and bake until the whites are set, 20-25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.