Preheat oven to 400 degrees F.

In a large skillet fry bacon until crisp over medium heat. Drain on paper towels and crumble or chop. Drain some of the bacon grease from the pan, leaving a tablespoon or two.

Cut potatoes in half and scoop out pulp leaving 1/4" pulp around potato skin. Lightly cook potatoes in same skillet the bacon was fried in (about 3 minutes) and season well with salt and pepper. Scrape the potatoes to one side of the skillet and pour the beaten eggs in the empty part of the skillet and scramble. Remove from heat and add in bacon and cheddar. Combine well.

Spoon evenly between the 4 potato skins and top with Parmesan cheese. Bake for 8-10 minutes or until cheese is melted.