Prepare your potato skin shells if not done already. See link for recipe and instructions in notes below.
Preheat oven to 400F.
Place the potato skin shells on a baking sheet. Sprinkle approximately 1/2 Tbsp of cheese along the bottom of each shell.
Crack one egg into each potato skin. If it spills over, that is okay! You can pull off the spilled, cooked bits later if desired.
Sprinkle the bacon on top of each egg. Use as much as desired.
Finish each potato skin with a light sprinkling of salt and pepper.
Bake the potato skins to your desired egg doneness. This time will vary based on multiple factors, including your exact oven as the heat varies in each appliance. See note below for guidelines.
When done, remove from oven and serve immediately.
Notes
Learn how to make your own potato skin shells here!They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already. The potato skins should be at least 5" in length for this recipe to accommodate the size of the egg which is larger than the potatoes in the recipe link.The exact amount of cheese and bacon that you need will vary based on your preference and the exact size of your potatoes.Sometimes the egg does not fit well. If it spills over, that is okay! You can pick off the cooked bits of egg that spilled over when they are done.In my oven, these are the times that worked for me:
10-12 minutes at 400F for Over Easy (runny yolk, runny white, but just starting to turn dark white)
12-14 minutes at 400F for Over Medium (runny yolk, cooked white)
15 minutes+ for Over Well (Cooked yolk, cooked white)
You can easily determine how "done" the egg is by poking the white and the yolk with your finger. A runny white or yolk will give way and move like liquid underneath. A cooked white or yolk will be firmer to touch. It is important to watch them closely to get your perfect egg!