Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Prick each potato a few times with a fork.

Rub each potato with a little olive oil, then place on a baking sheet. Bake for 40–45 minutes, or until the centers are soft when pierced with a fork.

While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble.

When the potatoes are done, let them cool for a few minutes. Slice each potato in half lengthwise and scoop out about 2–3 tablespoons of the flesh from each half, setting the shells aside.

Mash the scooped potato flesh with a pinch of salt and pepper. Stir in the crumbled bacon and half of the shredded cheese.

Spoon the potato mixture back into the potato shells, creating a small well in each. Crack an egg into the well of each potato half. If your potatoes aren’t deep enough for a whole egg, you can use their centers to scoop out a bit more flesh to make room.

Top each stuffed potato with the remaining cheese. Return the tray to the oven and bake for 12–15 minutes, or until the eggs are set to your liking (slightly runny yolk is delicious for a true breakfast vibe) and the cheese is melted and bubbling.

Remove from the oven and sprinkle with chopped green onions. Let cool for a minute or two before serving.