Preheat the oven to 350 F.
Heat 1 tablespoon of the oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, drizzle in the other tablespoon of oil and turn the potatoes, season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain.
Cook and scramble the eggs over medium-low heat until just barely set and a little runny.
Cut the avocados in half length-wise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg.
Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese.
Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot.
Nutritional facts will vary due to differences in filling amount and the size of the avocados.