Baked Potatoes and Eggs

By á-708

Ingredients

• 4-6 large russet potatoes
• 4-6 tsp (20-30 ml) butter
• 4-6 Tbs (60-90 ml) sour cream
• 1/2-3/4 cup (125-180 ml) shredded Cheddar or Monterey Jack cheese
• Salt and freshly ground pepper to taste
• 4-6 eggs
• Chopped chives for garnish

Details

Servings 4

Preparation

Step 1

Bake the potatoes in a 375F (190C) oven until they are cooked through and yield slightly when squeezed gently, about 1 hour. Open the potatoes by cutting a slit along the top lengthwise and pressing the sides. Add the butter, sour cream, cheese, salt, and pepper to each potato. Make an indentation in the center of each potato and break an egg into each one. Place on a lightly greased baking sheet and return to the oven until the eggs are set, 15 to 20 minutes. Garnish with chopped chives. Serves 4 to 6.