Stuffed Potato with Egg
2 large baking potatoes
½ cup salsa
½ cup grated cheese (optional)
salt & pepper
Wash the potatoes well. Pierce them with a fork and wrap them in tinfoil. Bake the potatoes in preheated 400°F oven for 50–60 minutes or until very soft when poked with fork. Once done, remove the potatoes from the oven, remove the tinfoil, and let cool for about 10 minutes.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh leaving about ¹/₃ inch of flesh and skin. Place the flesh into a bowl. Add salsa (and cheese if desired) to the bowl and stir until well combined.
Place the potato shells on a baking tray lined with tinfoil or parchment paper. Fill the potato with the salsa + potato mixture. Press the filling down firmly and create a small divot in the center. Crack an egg over the divot.
Bake the potatoes in 350°F oven for 20–25 minutes or until the egg has set. Depending on your preference, you can wait until both the white and yellow of the egg are fully cooked, or remove the potato from the oven before the yellow is fully set.
Remove from oven and add salt and freshly ground pepper to taste.
Store leftovers in fridge.