INGREDIENTS
Russet potatoes (I made 3)
olive oil
salt
1/2 stick of butter, melted
1 egg per potato
sour cream (a spoon full per potato)
sliced ham or chopped bacon
shredded cheddar
pepper/seasonings to taste
DIRECTIONS
Preheat oven to 375F.
Potatoes take forever to bake. I put some olive oil in a ziplock bag, and rubbed each potato with oil/salt, stabbed with a fork a few times, and microwaved in a paper towel for like 3min each.
Transfer potatoes to oven and bake for 40min to 1 hour, until they are tender.
Scoop out the insides of the potatoes (carefully) and set the innards aside in a bowl. Brush the inside of the hollowed potatoes with melted butter.
Mix the removed potato innards with sour cream and eggs.
Pour egg mixture into each potato cavity, top with bacon/ham and shredded cheese. Sprinkle pepper or whatever seasoning on top.
Return potatoes to oven for about 20 min, until eggs are set.
VARIATION
Instead of saving the potato innards, you can also just crack a whole egg into each potato for a more sunny side up style egg. Bake the same amount of time, or until egg whites are set.
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