Stuffed Potatoes with EggFrom THE OLD PARKDALE INN
The prep can be done the night before except for the last steps of breaking the egg into the Potato Shell and cheese.
Bake potato and when cooled scoop out most of the flesh, leaving a firm layer, creating a shell. I used this for soup.
Our filling consisted of Spinach, Mushroom, Red Onion, all chopped fine, mixed with a little Sour Cream and Cheese. Be creative. Add bacon bits, diced ham, chives, etc.
In the morning I scooped the filling into the Potato Shell, pressing it into the sides right up to the top, leaving a crater to crack the egg into. Do that then sprinkle extra cheese on top. Place in a preheated oven, about 350°, and bake til the egg is set but not overcooked, about 25 minutes, Serve immediately!