Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
Meanwhile, add bacon to a skillet. Cook until desired crispiness. Transfer to a paper towel lined plate.
When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Reduce oven to 350.
Add the potato middles to a bowl with chives, Boursin and 1 tbsp butter to a bowl and mix until creamy and combined. Add back into the potato leave a little divot on top for the egg. Crack an egg in the middle and season with salt and pepper. Break bacon into bits and add to potato. Top with gruyere cheese.
Bake for about 16-20 minutes or until egg whites are cooked and the potato is browned and bubbly. Top with chopped chives and that’s it! Enjoy!
