Preheat your oven to 350°F.

Pierce each potato several times with a fork or knife.

Rub the potatoes with canola oil and sprinkle with kosher salt.

Bake the potatoes directly on the oven rack for about 1 hour, or until tender when pierced with a fork.

Remove the potatoes and let them cool slightly. Slice each potato in half lengthwise.

Carefully scoop out the insides of each potato half, leaving about a 1/4-inch thick shell. Place the scooped-out potato flesh into a large bowl and set the shells aside on a baking sheet.

To the bowl with potato flesh, add butter, heavy cream, half of the crumbled bacon, cheddar cheese, garlic powder, onion powder, black pepper, and kosher salt. Mix until smooth and creamy.

Spoon the filling back into the potato shells, filling them evenly.

Make a small well in the center of the filling of each potato half. Crack one egg into each well. Season with salt and pepper, and sprinkle the remaining bacon on top.

Bake for 15-20 minutes or until the eggs are cooked to your liking and the potatoes are heated through.

Remove from the oven and garnish with minced chives before serving.