Preheat your oven to 400°F (200°C). Place the fork-pricked potatoes directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes, or until the potatoes are tender when pierced with a knife. Remove and let them cool just enough to handle.

While the potatoes are cooling, cook the thick-cut bacon in a pan over medium heat until crispy. Set it on paper towels to drain, then crumble into pieces. Slice each potato in half lengthwise. Carefully scoop out the inside, leaving a thin layer of potato around the edges to keep the skins intact. Place the scooped-out potato in a mixing bowl.

To the bowl with the potato flesh, add the butter, heavy cream, a bit of salt and pepper. Mash until creamy and smooth. Stir in half the cheddar cheese, most of the bacon (save a little for topping), and half the chives. Mix until everything is combined well.

Spoon the filling back into the potato shells, mounding it slightly. Using a spoon, create a shallow well in the center of each filled potato half. Crack an egg into each well. Sprinkle with remaining cheddar cheese and a bit of salt and pepper. Carefully place the potatoes back on the baking sheet.

Bake again at 375°F (190°C) for about 15-20 minutes, or until the egg whites are set and yolks are cooked to your preference. Remove from oven, top with remaining bacon and chives. Serve hot.