Preheat the oven to 400°F.
Scrub the potatoes under running water, then dry them with a towel.
Prick each potato several times with a fork and rub them with olive oil, salt, and pepper.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
Reduce the oven temperature to 350°F.
Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.
To the bowl with the potato insides, add garlic powder, crumbled bacon, half of the cheddar cheese, sour cream, and sliced green onions. Mix until well combined.
In a separate bowl, whisk together the eggs and milk, then fold this mixture into the potato mixture until fully incorporated.
Spoon the potato mixture back into the potato skins, mounding it slightly. Top with the remaining cheddar cheese.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Let the potatoes cool for a few minutes before serving. Enjoy your loaded breakfast potatoes!