4 medium russet potatoes, scrubbed and dried thoroughly (about 3 pounds)
4 strips bacon
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
3 scallions, thinly sliced (white and dark green parts kept separate)
3 ounces Parmesan, finely grated (about 3 cups)
4 large eggs, at room temperature
It's important to serve these right away, as the potatoes hold a lot of heat and will continue to cook the eggs if left to sit.