Preheat the oven to 400°F.
Scrub the potatoes under cold water, then dry them with a towel.
Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin.
To the bowl with the potato insides, add crumbled bacon, shredded cheddar cheese, sour cream, eggs, green onions, garlic powder, and paprika. Mix until well combined.
Spoon the mixture back into the potato skins, packing it in tightly.
Place the stuffed potatoes back on a baking sheet and return them to the oven.
Bake for an additional 15-20 minutes, or until the tops are golden and the eggs are set.
Let the potatoes cool for a few minutes before serving.