Breakfast Loaded Baked Potato

Steps

• Preheat your oven to 400°F.
• Wash the potatoes and prick each one all over with a fork. Rub with olive oil and sprinkle with kosher salt.
• Wrap each potato in foil, place them on a baking sheet, and bake for 1 hour, or until fork tender.
• Line a rimmed baking sheet with aluminum foil and lay out the bacon slices in a single layer.Bake until golden brown, about 15-20 minutes.
• Remove the bacon from the oven, let it cool, then cut into bite-sized pieces.
• In a bowl, whisk the eggs and season with salt and pepper.
• In a non-stick pan over medium heat, make scrambled eggs, adding 3/4 of the chopped bacon. Once cooked, set the scrambled eggs aside.
• Remove the potatoes from the oven and allow them to cool slightly. Cut off 1/4 of the top (not in half) and scoop out the insides, leaving a 1/4″layer.
• Fill the cavity of each potato with a quarter of the egg mixture, then top each with 1 tbsp of cheese.
• Place the potatoes back into the oven for 5-8 minutes, until the cheese is melted.
• Remove from the oven and top each potato with 1 tbsp of Greek yogurt, some of the remaining bacon, and chives before serving.