Thursday, September 13, 2012

Potato Egg "Cups"



Ingredients


4 small russet or Yukon potatoes, rinsed clean
8 ounces sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
¼ stick unsalted butter, melted
8 poached eggs
1/2 cup sour cream
8 tsp chives, minced
Salt and pepper to taste
Preheat oven to 400 degrees.  Poke the top of each potato with a fork and place on a baking sheet.  Bake for 60-70 minutes.  Remove from oven and let cool for about 15 minutes.
Cook bacon on stove over low heat, about 10 minutes.  Remove, drain on paper towels, then crumble into small pieces.
Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins.  Carefully scoop out center of the potato, while still leaving some potato in the boat.

Poach the eggs
Heat broiler to high.  Brush melted butter on the inside and outside of the potatoes.  Season each side with salt and pepper.  Place under the broiler for 8-10 minutes to allow the insides to get crispy.  Remove from oven and place cheese and bacon on each skin.  Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly.  Remove from oven  top each half with an egg, a dollop of sour cream and a tsp of chives. Serve hot