Pierce the potatoes all over and bake in the oven until tender (about 40 minutes at 400°F). Or cook them in a quarter of the time using the microwave -cook on high for 15 minutes, or until fork tender. Set aside to cool slightly.

Cook the bacon until crisp. Set 2 strips aside and break in half. Finely chop the remaining strips. Set aside.

Slice ¼” from the top of each potato, and scoop out the filling into a large bowl. Add butter and milk and mash until smooth. Stir in the cheese, onion, parsley, and reserved chopped bacon. Season to taste with salt and pepper.

Divide the mixture and fill the potato skins (if desired, before you fill the potatoes, you can season each with salt and pepper and drizzle in a bit more melted butter). Around the top of the potato skin, build up a bit of the mashed potatoes around the opening to create a rim, then make a depression in the center to hold the egg. Place the potatoes onto a baking pan, and carefully crack an egg into each depression.

Bake at 375°F for 25-35 minutes or until the egg is cooked to your desired firmness. Eggs baked in the oven can develop a thin crisp ‘skin’ over the yolk. Just peel it off before you serve it.

To serve, top with remaining half slices of bacon, and garnish with green onion and parsley.