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Preheat oven to 475 degrees.
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Pierce each potato several times with fork and place directly on the oven rack. Bake for 45 minutes. Remove from oven to cool.
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Cut potatoes in half lengthwise; scoop out centers (save for other use) leaving the shells.
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Place on greased baking sheet and brush each with melted butter. Sprinkle with salt and better.
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Bake for 10 minutes.
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Turn over and bake for additional 5-10 minutes, until crispy.
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Remove from oven, fill potato skins with cheese, scrambled eggs and bacon.
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Return to oven to cook an additional 5-7 minutes, until cheese is melted.
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Top with chives and serve with sour cream or ranch dressing.