Egg Stuffed Potatoes

Egg Stuffed Potatoes
added by Wrena Barnett

2 Baked Potatoes
2 Eggs
Butter
Salt
Pepper

Various Filling Ideas:
cooked meats: crispy bacon, ham, sausage, leftover chicken/steak etc
veggies: chopped broccoli, asparagus, onions, peppers, salsa
CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.
2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.
3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.
4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)