Preheat oven to 400°F (200°C). Scrub potatoes thoroughly, pat dry, and pierce each several times with a fork. Rub with olive oil and sprinkle with coarse salt.

Place potatoes directly on oven rack with a baking sheet below to catch drips. Bake 50-60 minutes until tender. Remove and let cool 10 minutes.

While potatoes bake, cook bacon until crispy. Drain on paper towels, chop into small pieces, and set aside half for topping.

Slice each potato in half lengthwise. Carefully scoop out interior, leaving 1/4-inch attached to skin. Place skins on baking sheet.

In a large bowl, mash scooped potato flesh. Add butter, sour cream, half the bacon, 3/4 cup cheese, green onions, garlic powder, pepper, and salt. Mix until creamy, adding milk as needed.

Spoon potato mixture back into skins, filling generously. Use back of spoon to create a shallow well in center of each.

Bake filled potato boats at 375°F (190°C) for 15 minutes to heat through and crisp edges.

Remove from oven and carefully crack one egg into well of each potato boat. Sprinkle with remaining cheese and reserved bacon.

Return to oven and bake 12-15 minutes until egg whites are set but yolks remain runny.

Remove from oven, garnish with fresh chives and black pepper. Serve immediately while hot.