Preheat the oven to 400 degrees. Place the potatoes on a baking sheet. Poke them with a fork. Place in the oven and bake for 1 hour until tender.
About 15 minutes before the potatoes are done, crack the eggs in a large mixing bowl. Whisk to blend.
Heat a nonstick skillet and spray with nonstick cooking spray. Add the eggs to the hot pan and cook, scrambling, until cooked through. Set aside.
Split each potato down the center and smoosh up the insides. Add a pat of butter and season to taste with salt and pepper.
Divide the eggs among the potatoes. Top with cheese, bacon, salsa, sour cream, and onions.
Serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1 stuffed potato.