Preheat oven to 350°F.
Prick potatoes a few times on each side with a fork or knife.
Coat each potato with canola oil and cover with salt.
Bake for 1 hour, or until fork-tender.
Using a sharp knife, slice the potatoes in half.
Using a spoon, remove the center of each potato, leaving about a 1/4-inch wall on each side. Put the potato filling into a large bowl, and lay the hollowed-out potato shells on a baking sheet.
To the bowl of potato filling, add butter, cream, ½ cup of bacon, cheddar cheese, garlic powder, onion powder, pepper, and salt and mix until smooth and creamy.
Fill the hollowed-out potato skins with the filling.
Create a well in the center of the filling of each potato.
Crack a raw egg into the well. Top with salt, pepper, and remaining crumbled bacon.
Bake for 15-20 minutes or until the egg is set and the potato is warmed through.
Garnish with chives.