baked potatoes, slightly cooled
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.
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 melted butter 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.
Recipe inspired by The Village Cook