Use a spoon to scoop out the inside of each potato, leaving about ¼ inch of potato intact. Save the scooped-out potato for another recipe—mashed potatoes, potato pancakes, or even a creamy soup. Set the hollowed-out potato halves aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and peppers and sauté until they soften. Stir in the cooked sausage and let it warm through. (If using raw sausage, cook it first, then add the onions and peppers.)

Crack the eggs into a bowl and beat them with a fork. Pour them into the skillet with the sausage and vegetables. Stir and scramble the eggs until fully cooked and fluffy.

Spoon the scrambled egg mixture into each potato half. Sprinkle shredded cheddar cheese over the top, then finish with crumbled bacon. Place the stuffed potatoes back in the oven and bake at 400°F for about 10 minutes, or until the cheese is melted and bubbly.