A delightful twist on baked potatoes, filled with cheesy goodness and a perfectly cooked egg.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture for the potatoes.
Cut each potato in half lengthwise and scoop out about half of the flesh, leaving a sturdy shell.
Save the scooped-out potato for another recipe, like mashed potatoes.
Place the potato shells in a baking dish and sprinkle the inside with salt and pepper.
Adding seasoning at this stage enhances the flavor of the dish.
Mix the cheddar and gruyere cheeses together and sprinkle a portion into each potato shell.
Mixing the cheeses creates a more complex flavor profile.
Crack an egg into each potato shell, being careful not to break the yolk.
Crack the egg into a small bowl first to ensure no shell pieces get into the dish.
Bake the potatoes in the preheated oven for 15-20 minutes, or until the eggs are cooked to your liking.
Check the eggs frequently towards the end of the cooking time to avoid overcooking.
Garnish with fresh parsley and chives before serving.
Adding fresh herbs at the end enhances the dish's aroma and presentation.
