Egg in ‘Tater — Cheesy Egg Stuffed Potato

1. Select the number of potatoes needed for the meal and scrub well, removing any imperfections.
2. Remove a slice of potato lengthwise and set aside.
3. Use a sharp knife to “dice” the interior of the potato without cutting through the bottom or sides. You’ll want to leave a layer about 1/4 to 1/2 inch of potato against the skin. Use a melon baller or spoon to remove the diced pieces of potato and set aside. Place potato shell on baking pan.
4. Add a little cheese to the bottom of the shell, and then add filling to about half an inch below the top of the potato shell.
5. Break one egg for each potato you are baking into a small bowl and stir until well mixed. Add salt and pepper and stir again. Pour gently over the filled potato until the shell is filled to just below the top.
6. Bake at 350 degrees for about an hour until potato can easily be punctured with a fork or toothpick.
7. Top with remaining cheese and slip back into hot oven until cheese melts.
8. Serve immediately.

Bonus dish

1. Take set aside potato slice and dice into bite size pieces to add to scooped out potato bits. Place in appropriate sized, greased baking dish. Add any leftover filling and stir quickly to mix. Cheese is optional, but I like an additional 1/4 cup per potato sprinkled over the top of the potato/filling mix. For each potato used, crack and scramble one egg (in addition to one listed in ingredients above). Add salt and pepper to taste. Pour egg mixture over potatoes/filling mixture in baking dish and bake along with the stuffed potatoes. This is done when table knife inserted in center comes out clean. Baking time will vary according to number of potatoes used, but a general rule of thumb is about 20 minutes for each potato. Let cool and warm for serving the next day in the microwave.