Fork the potatoes all over and brush with the oil then bake at 200C/700F for 40 minutes to 1 hour until soft.
When they are cooled slightly slice in half length ways and scrape out most of the insides.
Fry the lardons over a medium heat in their own fat and then drain on kitchen paper.
Divide the bacon between the potato shells and crack in an egg to each.
Sprinkle with the cheese and bake at 180C/350F for about 10 minutes until the eggs are set.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.