Ingredients (serves 2–4):
2 large baking potatoes (russet or Yukon gold)
2–4 eggs (1 per potato half)
½ cup shredded cheese (cheddar, mozzarella, or your favorite)
Salt & pepper to taste
Optional toppings: chopped chives, bacon bits, sour cream, hot sauce, herbs
Instructions:
see continuation on next page
Instructions:
Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes and prick them a few times with a fork.
Bake for 45–60 minutes until tender. Let cool slightly.
Step 2: Prepare for Stuffing
Cut each potato in half lengthwise.
Scoop out a little of the flesh from the center to create a well (save the extra for another recipe).
Sprinkle a little salt, pepper, and cheese in the bottom of each well.
Step 3: Add the Eggs
Crack an egg into each hollowed-out potato half.
Season with more salt and pepper, and top with extra cheese if desired.
Step 4: Bake Again
Place the stuffed potatoes on a baking sheet.
Bake at 375°F (190°C) for 15–20 minutes, or until the egg whites are set and yolks cooked to your liking.
Serve Hot With:
Fresh herbs like chives or parsley
A dollop of sour cream
Crumbled bacon or sautéed spinach
Toast or a fresh side salad
