Twice Baked Potatoes with Eggs
Jun
You will love how the runny yolk blends with the rest of the potato filling.
Preheat oven to 400 degrees F. Scrub potatoes, pierce them with a fork and put them in the oven rack for 45 Minutes until soft.
When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, cheese, salt and pepper into a bowl and stir well to combine.
Place the potato shells on a baking sheet and fill them with the mixture. Press the mixture with a spoon so a hole is formed to make space for the eggs. Drizzle with butter. Sprinkle chives on top and crack an egg on top of each stuffed potato.
Bake for about 15 Minutes until the egg whites are set and the yolks are a bit runny. Remove from oven and serve immediately.