Cut potato in half lengthwise. Scoop out about half of the pulp from each potato half. Reserve potato flesh for another use. Remove a thin slice of potato from the bottom to stabilize the potato, if necessary. Set potato shells in a shallow baking dish. Sprinkle each cavity with salt, pepper and 1 tbsp (15 mL) cheese. Break an egg into each cavity. Bake at 180°C (350°F) for 15 to 20 minutes or until eggs are cooked as desired. Sprinkle with parsley and pepper. Serve immediately.