Preheat oven to 350 degrees F.
Pierce
potatoes in several placed with fork to allow steam to escape. Bake
approximately 1 1/2 hours until potatoes are tender. Remove from oven and let
cool until able to handle.
Learn how to make
Perfect Baked Potatoes.
Once the
potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out
potato pulp into a
bowl, leaving approximately 1/4-inch thick shells. Place potato shells onto a lightly-greased
baking sheet; set aside.
Using
a potato masher, potato
ricer, or fork, mash potato pulp until no lumps remain. Add sour
cream, chives or green onions, butter, salt, and pepper; stir well. Divide and
spoon potato mixture into the four (4) potato skin shells, spreading evenly (you
may not be able to use all the mashed potato).
Make a 3/4-inch deep oval indentation in the filling along the length of each
potato shell to hold an egg.
Bake
the potato, uncovered, for
approximately 10 minutes until hot; remove from oven.
Break one (1) egg into each
potato indentation. Sprinkle with salt and pepper. Sprinkle with cheddar cheese,
parsley, and paprika. Return to oven and bake approximately 12 to 15 minutes or
until the eggs are cooked to your desired doneness.
Check the eggs after
about 10 minutes baking time. When done, the whites should be completely set and
the yolks beginning to thicken but not hard.
Remove from oven and serve.
Variation: May also add some
cooked and chopped bacon or ham.
Makes 4 servings.
