Officially called Idaho Sunrise, this couldn't be easier.
First you bake the potatoes. You'll need one per person. For larger potatoes, 2 eggs fit, but if you have smaller potatoes (or smaller appetites), you'll just need one egg per person. A little chopped bacon (1 strip per person, depending on taste, we use less), some shredded cheese (1-2 T each), a little herbs (parsley, oregano, chives, whatever you like), salt and pepper and you're in business. Remember the eggs will expand a little as they cook, so leave a little room at the top. Put the filled potatoes on a cookie sheet lined with aluminum foil (in case of leaks) and bake 15-25 minutes at 350.
The original recipe calls for putting a teaspoon of butter in the bottom of each potato after hollowing it out. I've tried it both ways and can't tell the difference. The key is to bake the eggs just until the eggs are the way you like them - we like our whites cooked and our yolks a little runny - remember it will keep cooking after it comes out of the oven. I tend to leave them in too long and the yolks end up fully set... which is still yummy.
Enjoy!
The original recipe calls for putting a teaspoon of butter in the bottom of each potato after hollowing it out. I've tried it both ways and can't tell the difference. The key is to bake the eggs just until the eggs are the way you like them - we like our whites cooked and our yolks a little runny - remember it will keep cooking after it comes out of the oven. I tend to leave them in too long and the yolks end up fully set... which is still yummy.
Enjoy!
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