Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Wash the potatoes thoroughly, pierce them several times with a fork, and lightly rub them with avocado oil.

Place the potatoes on the prepared baking sheet and bake for 50 to 60 minutes, or until they are tender when pierced with a fork.

While the potatoes bake, heat the remaining oil in a large skillet over medium heat. Add the diced bell pepper, green onions, and salt, then cook for 5 to 7 minutes until the vegetables are tender. Add the breakfast sausage and cook until heated through and fully cooked.

Let the baked potatoes cool for 10 to 15 minutes, then carefully cut a small section from the top of each potato. Scoop out most of the potato flesh, leaving enough around the edges and bottom to keep the potato sturdy.

Arrange the hollowed potatoes in a 13×9-inch baking dish. Whisk the eggs in a large bowl, then stir in the cooked sausage and vegetable mixture.

Divide the egg and sausage filling evenly among the potato boats. Return the baking dish to the oven and bake for about 35 to 40 minutes, or until the eggs are completely set.

Let the potato boats cool for a few minutes before serving. Garnish with extra chopped green onions or fresh herbs and serve warm.