- 4 large baking potatoes
- 1/4 cup [60 g] butter
- Salt and pepper, to taste
- 1/2 cup [115 g] grated cheese
- 4 small eggs
- 1/4 cup [60 mL] heavy cream
- 2 teaspoons [10 mL] chopped chives
- A little oil or melted butter, to rub potatoes
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- Preheat oven to 400°F [200°C].
- Scrub and dry potatoes, place onto a baking sheet and rub a little oil or melted butter over skins.
- Arrange onto a baking sheet and bake potatoes into preheated oven for 1 to 1 1/4 hours.
- Remove from oven.
- Cut a slice lengthwise off each potato.
- Scoop out the insides.
- Into a bowl, mash scooped-out potato meat with 1/4 cup [60 g] butter, salt and pepper; beat grated cheese into potato mixture.
- Press mixture back into potato shells leaving a hollow, large enough for an egg, in the center.
- Delicately break one egg into each potato.
- Salt, pepper then evenly spoon the cream over the eggs.
- Bake for 8 to 10 minutes more, until eggs are just set.
- Serve immediately, sprinkled with chopped chives.
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