Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and sprinkle with coarse sea salt. Bake for 50-60 minutes until tender.

Let potatoes cool slightly, then cut in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a 1/4-inch thick skin border to form the boats.

Mash the scooped potato flesh with softened butter, warm cream, kosher salt, and half the black pepper until smooth. Fold in 1 cup of the grated cheddar cheese.

Place potato skins on a parchment-lined baking sheet. Spoon the cheesy mash back into the skins. Use the back of a spoon to create a deep, wide well in the center of each boat.

Arrange cooked bacon pieces and the remaining 1/2 cup of cheddar cheese around the edges of the potato boats, avoiding the center well.

Carefully crack one egg into the well of each potato boat. Season the eggs with the remaining black pepper and a pinch of salt.

Lower oven to 375°F (190°C). Bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny (bake longer for firm yolks).

Remove from oven, let rest for 2 minutes, garnish with fresh chives, and serve immediately.