Egg stuffed Baked Potato

2 Sep

Ingredients
baked potatoes, slightly cooled
Olive Oil
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) – optional
eggs additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with olive oil and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

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