Eggs in Baked Potatoes
6 large baking potatoes
6 eggs
6 teaspoons butter
6 tablespoons grated cheddar cheese
Salt, to taste
Pinch cayenne pepper

Preheat oven to 425 degrees.

Scrub the potatoes and pierce with a fork or knife. Bake them for 55 minutes, or until tender and baked through. Remove potatoes from oven and allow to cool slightly, about 5 minutes. Leave the oven on.

Holding each potato lengthwise (with an oven mitt, if needed), cut off the top third. Use a spoon to scrape out the potato, leaving about 1/2-inch of flesh all around.

Crack an egg into each potato, then season with salt and cayenne pepper. Top with 1 teaspoon butter and 1 tablespoon cheese. Return to oven for 4 to 5 minutes, or until egg is cooked and cheese melted.

Though whole eggs make the best presentation, as a variation crack all eggs into a bowl and whisk together. Pour egg into each potato. This technique is best if adding diced vegetables to the egg filling.

Serves six as a side.