Baked Potatoes and Eggs

Ingredients

2 extra large baking potatoes with peel
3 tbsp (50 mL) sour cream
2 tbsp (30 mL) fresh chives, chopped (1/2 tsp or 7 mL dried) or green onion
1 tbsp (15 mL) margarine or butter, softened
1/4 tsp (1 mL) salt
to taste pepper

4 eggs
to taste salt
to taste pepper

1/2 cup (125 mL) medium cheddar cheese, grated
1 tbsp (15 mL) fresh parsley, chopped (3/4 tsp or 4 mL dried flakes)
1/4 tsp (1 mL) paprika

Directions

Pierce potatoes in several places with fork to allow steam to escape. Bake in 350 F (175°C) oven for about 1 1/2 hours until tender. Cool until able to handle. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl, leaving 1/8 inch (3 mm) thick shells. Place shells on lightly greased baking sheet. Set aside.

Mash potato pulp until no lumps remain. Add next 5 ingredients. Stir well. Divide and spoon into potato shells. Spread evenly. Make 3/4 inch (2 cm) deep oval indentation in filling along length of each shell to hold egg. Bake, uncovered, in 350 F (175 C) oven for about 10 minutes until hot.

Break 1 egg into each indentation. Sprinkle with salt and pepper.

Sprinkle with cheese, parsley and paprika. Bake for 12 to 15 minutes longer until eggs are cooked to desired doneness.

Makes: 4 servings

Preparation: 20 minutes

Cooking: 2 hours

Nutrients per serving:

Calories: 380
Protein: 15 g
Carbohydrate: 48 g
Fat: 14.6 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.