Stuffed Potatoes "Carbonara" in the Oven

Ingredients:

• 4 medium potatoes, thoroughly washed and dried (about 1.3 kg)
• 4 strips of bacon
• 3/4 cup light cream (10%)
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 80 g Parmesan, finely grated (about 3 cups)
• 4 large eggs, room temperature

Preparation:

1. Place a rack on the middle shelf of the oven and preheat the oven to 200°C
2. Prick the potatoes all over with a fork and microwave on high for 15-20 minutes, turning each potato several times. The potatoes are ready when a toothpick or skewer easily pierces the flesh. Let them cool for 5 minutes.
3. Meanwhile, place the bacon in a large nonstick skillet and cook over medium heat, turning once, until crisp, about 5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain (leave the rendered fat in the skillet), then finely chop the bacon.
4. Return the pan with the fat to medium heat and stir in the cream, a pinch of salt, and 1/2 teaspoon of black pepper. Cook, stirring, until the sauce is heated through and thickened; remove from heat.
5. Using a sharp knife, make a slit lengthwise down the center of each potato. Carefully remove enough flesh to leave a 1/2-inch thick wall inside. Set aside about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a bowl along with the cream sauce, the white parts of the green onions, half the bacon, a large pinch of salt, and 2.5 cups of Parmesan cheese. Mash with a potato masher until smooth. Season with salt and pepper, if desired.
6. Place the potato skins on a baking sheet. Spread the mashed potatoes evenly over them. Make a large indentation in each potato, deep enough to fit an egg, and crack an egg into each potato. Bake the potatoes until the eggs begin to set, about 10 minutes.
7. Remove the potatoes and sprinkle the eggs with the remaining 1/2 cup Parmesan cheese. Turn the oven to broil and broil, watching the potatoes carefully, until the whites are set, 3 to 5 minutes. Before serving, sprinkle each potato with green onions and the remaining bacon and serve immediately.