Scale

4 medium russet potatoes

4 large eggs

1 cup shredded cheddar cheese

2 tbsp butter (optional)

Salt & black pepper, to taste

Optional toppings: chopped green onions, cooked bacon bits, hot sauce

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake Potatoes:
Wash and dry potatoes. Pierce several times with a fork. Bake 50–60 minutes until tender.
Prepare Filling:
Slice baked potatoes in half lengthwise and scoop out a small portion of the flesh, leaving a sturdy shell. Optional: mix scooped potato with butter and a pinch of salt.
Add Egg & Cheese:
Crack an egg into each potato half and sprinkle with shredded cheddar cheese. Season with salt and pepper.
Bake Again:
Return potatoes to the oven and bake 10–15 minutes until the egg is set to your liking and cheese is melted.
Serve:
Garnish with green onions, bacon bits, or hot sauce. Serve immediately.

For softer eggs, cover potatoes with foil while baking the second time.

Swap cheddar for mozzarella, pepper jack, or Gruyère for different flavor.

Can make ahead: bake potatoes and prep toppings; assemble and bake eggs before serving.

Add cooked vegetables like spinach, mushrooms, or bell peppers for extra nutrition.

Perfect for brunch, breakfast-for-dinner, or meal prep.