Un amanecer en Idaho: patatas horneadas rellenas de huevo

Ingredientes

• baked potatoes (slightly cooled, or leftover from a previous meal)
• melted butter
• kosher salt and black pepper
• shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
• eggs
• additional fillings of your choice: sauteed vegetables (bacon or ham, etc.)

Preparación

1. 1

   Preheat oven to 350℉.

2. 2

   Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

3. 3

   Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.). Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

4. 4

   Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.