Baked Potato & Eggs

Simple cheap eats, adapted from here.

2 medium-sized Russet potatoes
4 strips bacon
1/2 bell pepper, coarsely chopped
2 Tbsp. butter
1/3 cup shredded cheese (I like Cheddar-Jack)
2 eggs
   salt
   pepper

1. Preheat oven to 400 F.
2. Wash potatoes and poke with fork to vent.  Put directly in oven (do not wrap in foil).
3. Meanwhile, cut bacon into 1/2" strips and saute until crispy.  Drain on paper towel/plate.
4. Saute peppers in the bacon grease (perhaps you've noticed, I love recycling bacon grease).
5. Remove potato from oven and cut off the top horizontally (you basically just want to take off enough that you can stuff it and have room, not quite half way-- perhaps about a third?).
6. Scoop out the potato flesh, taking care not to break the skin-- leave a little flesh to maintain the structural integrity of the skin.  If you do break through, wrap it in foil to hold it together.
7. Mash together potato flesh, butter and cheese.  Fold in bacon and peppers.
8. Stuff the potato mixture back into the skin.
9. Create a depression in the potato mixture.  The depression should be big enough for an egg, as the next step is:
10. Crack the egg into a small dish and pour into the potato depression.
11. Bake the whole thing on a baking sheet 10-20 minutes, or until the eggs are just set.
12. Salt and pepper to taste.