For some reason, every time I bake potatoes, I wind up with far too many. I love a leftover baked potato though – to chop and cook in a skillet as hash browns, usually, but this morning I decided to hollow them out, turn the innards into hash browns (cook in a drizzle of oil with a pinch of salt and pepper and if you like, paprika or dried chili flakes) and cracked eggs into the shells to bake. Kids adore egg boats, and while they would also be perfect for serving at a fancy brunch, I like being able to pick up the whole thing and eat it out of hand in the privacy of my spare bedroom office, while checking my email.
To bake eggs in baked potato shells, first cut the potatoes in half (thicker-skinned russets work well, and are big enough to accommodate a whole egg) and hollow out the flesh inside, leaving about a 1/4″ shell.
Place them on a rimmed baking sheet and crack an egg into each. If you like, add a dab of butter, a sprinkle of salt and pepper or other spices, or a pinch of chopped fresh herbs or grated cheese.
Bake at 350F for 15 minutes, or until the eggs are done to your liking. Enjoy!