• Start by preheating your oven to 400°F (200°C).

For the Potatoes:

• Peel and slice the russet potatoes in half horizontally.
• Using a melon baller or a spoon, carefully hollow out the potato halves to create a small cavity on the curved side.
• To prevent browning, place the hollowed potatoes into a bowl of water while you prepare the rest.
• On a baking sheet lined with parchment paper, position the potatoes cut side down, ensuring the open hole is facing upwards.
• Wrap each potato with a slice of bacon, securing the ends by tucking them in or using a toothpick.
• Bake the potatoes for around 45 minutes, until the bacon reaches your desired crispness.
• Once out of the oven, allow the potatoes to cool slightly before adding cheddar cheese to each hollow.
• Gently crack one egg into the cavity of each potato, being careful to keep the egg whites inside.
• Sprinkle chopped chives over the eggs.

Final Baking:

• Return the bacon-wrapped potatoes to the oven for an additional 6 to 12 minutes, which will depend on your preference for how runny the eggs should be.
• Let the volcanoes cool for a moment before serving, and savor this delicious breakfast treat!