Preheat the oven to 400° F.
Arrange the potatoes on a rimmed baking sheet. Use a fork to poke each potato all over 15-20 times. Drizzle each potato with a little avocado oil (a little bit goes a long way!) and rub with sea salt and fresh ground black pepper. Bake at 400° F for 45-50 minutes until tender when squeezed.
While the potatoes bake, saute the bacon in a large cast iron skillet over medium heat, about 10-15 minutes, until crisped to your liking. Use a slotted spoon to remove the bacon from the skillet and place on a paper towel lined plate.
Whisk the eggs in a large bowl. Add the parsley, dill weed, onion powder, garlic powder, and sea salt and black pepper to taste. Add the green onions and the melted (but cooled) ghee. Whisk to combine completely. Stir in the crisped bacon.
When the potatoes are cool enough to handle, use a knife to slice the tops of each potato off about a quarter of the way down. Use a spoon to scoop the insides of each potato out, being careful to not come too close to the skins. Add the scooped potatoes to the large bowl with the egg, bacon, and spice mixture. Stir to combine completely. Fill the potato skins with the mashed potato mixture until each potato is overflowing. Return to the oven and bake at 400° F for another 15-20 minutes until firm, golden, and slightly crisped on top. Serve hot and enjoy!
