Preheat your oven to 400°F (200°C). Wash the russet potatoes under cold water and poke holes in them with a fork. Coat with avocado oil, salt, and pepper.

Bake the potatoes directly on the oven rack or a baking sheet for 50–60 minutes until tender and crispy.

Allow the potatoes to cool for about 10 minutes, then slice them in half and scoop out the insides into a mixing bowl.

Mash the scooped potato with hot milk and butter, adjusting salt and pepper to taste. Spoon the filling back into the potato skins.

Add crumbled bacon and shredded cheese, then crack an egg into the well of each potato. Lower the oven to 375°F (190°C) and bake for 15–20 minutes.

Let cool for about 5 minutes before serving. Garnish with fresh herbs.