A wonderful choice for an entrée dish at a buffet brunch. For the sake of time and convenience, prepare the recipe the night before, except do not add the eggs, cover and refrigerate. Next day, allow the stuffed potatoes to come to room temperature, then add the eggs and bake as directed.
6 large baking potatoes
1/4 cup plus 2 tablespoons butter or margarine
3 tablespoons sour cream
1 tablespoon chopped fresh chives
1 tablespoon cooked and crumbled bacon
2 teaspoons salt
1 teaspoon freshly ground pepper
6 small eggs
1 cup (4-ounces) shredded cheddar cheese
- Scrub potatoes; prick each several times with a fork. Bake in a preheated oven at 400°F (205°C) for 45 minutes to 1 hour or until tender; cool slightly. Cut off top third of each potato; discard. Carefully scoop out pulp, leaving 1/8-inch-thick shells. Set shells aside. Mash pulp with a fork.
- Combine pulp, butter, sour cream, chives, bacon, salt and pepper in a bowl; stir well, and spoon evenly into shells. Place shells on an ungreased baking sheet.
- Make a deep well in middle of mixture in each shell. Break 1 egg into each well; sprinkle evenly with cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.
Makes 6 servings.