A Maine Sunrise: Egg-Stuffed Baked
- baked potatoes, slightly cooled
- 1 STICK
- melted butter
- TO TASTE
- salt and pepper
- 8 OZ OR +
- shredded cheese (cheddar, gruyere, fontina, your choice)
- 6 EGGS
- fillers of choice: sauteed veggies, bacon, ham, red/green peppers, onions, left over meats, etc.
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
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.
Place potatoes on a baking sheet and cook for about 20
minutes. Egg whites should be set and yolks soft.