Twice Baked Breakfast Potatoes

2 medium potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp cream
4 sliced cooked thick cut bacon
4 medium eggs
½ cup shredded cheddar
thinly sliced chives
SIDS SALT & PEPPER to taste

Preheat oven to 200˚C.
Place potatoes directly on oven rack in the centre of the oven and bake for 40-45 minutes until potatoes are tender through the centre. Remove potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Turn each potato half over and carefully slice the bottoms with a knife. (making sure not to slice through the hollowed centres) so each potato is level
Add butter and cream to the potato and mash together until smooth. Season with SIDS SALT & PEPPER and stir together.
Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese. (you may have some remaining mashed potato left to nibble on) Add 1 slice of bacon to each half and top with a raw egg.
Place potatoes onto a baking tray and return to the oven.
Lower oven temperature to 190˚C and bake potatoes until egg whites just set and yolks are still runny, 18-24 minutes.
Top each potato with a sprinkle of the remaining cheese, season with SIDS SALT & PEPPER and finish with sliced chives.