1. Preheat your oven to 400°F (200°C). Scrub the potatoes well, then prick them a few times with a fork. Place directly on the oven rack and bake for about 45-50 minutes, or until tender when pierced with a fork.
2. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble the bacon and set aside.
3. In the same skillet, scramble the eggs gently with a pinch of salt and pepper. Cook until just set but still soft. Remove from heat and set aside.
4. When the potatoes are cool enough to handle (trust me, patience is key here — I’ve burned my fingers more times than I care to admit!), slice each potato in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin shell to hold the potato.
5. Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash everything together until smooth and creamy. Stir in half of the shredded cheddar, the crumbled bacon, scrambled eggs, and the white parts of the green onions.
6. Spoon the mixture back into the potato skins, dividing it evenly. Sprinkle the remaining cheddar cheese on top of each potato half.
7. Place the stuffed potatoes on a baking sheet and return to the oven for 15-20 minutes, or until the cheese is melted and golden brown.
8. Remove from oven, garnish with the green parts of the sliced green onions, and serve warm.

Pro tip from my kitchen: If you’re juggling kids like I am, you can prepare the filling a day ahead and keep it in the fridge. When morning comes, just stuff and bake. It’s a game changer for rushed mornings.