Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Rinse the sweet potatoes and pat them dry.

Cut each sweet potato lengthwise in half three-quarters of the way up the sides. You want to have a cut sweet potato with a lid for each.

For the bottom halves, use a melon baller or a teaspoon to dig out a well 1 to 1+1/2 inches deep, all the way around the entire half of the potato. Discard the scooped out sweet potato flesh or save for later use.

Place both halves of the sweet potatoes on the prepared baking sheet.

Use a pastry brush to coat the inside of the sweet potato bottom halves with the olive oil.

Season the inside of the scooped out sweet potatoes with salt and freshly ground pepper.

Brush some olive oil on the inside of the lids and place them upside down on the baking sheet as well.

Place the baking sheet in the preheated oven and bake the sweet potatoes for 20 minutes.

Remove from oven.

Sprinkle the scooped out bottom halves with the shredded gouda cheese, dividing the cheese evenly between the four sweet potato halves.

Repeat with the cubes of thick cut bacon and the chives.

Carefully crack the eggs and place them in the wells of the sweet potatoes. Gently replace the tops of the sweet potatoes and place the baking sheet back in the oven. Bake for another 15 minutes.

Remove from oven, remove the tops of each sweet potato and place the lid beside the corresponding potato on plates and serve.