Optional Garnishes :
- 2 medium Russet Potatoes, Scrubbed
- 2 teaspoons Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/4 cup Sour Cream
- 1/2 cup Shredded Cheddar Cheese
- 2 Eggs
- Salt and Pepper, To taste
- More Shredded Cheddar and Chopped Green Onions, To garnish
- Chopped Bacon
- Diced Tomatoes
Rub the potatoes all over with the olive oil. Sprinkle with the kosher salt and bake at 425°F for 45-60 minutes (depending on the size of the potato). This step can be done a day ahead.
Let the baked potatoes cool until you can handle them. Cut each in half lengthwise and scoop out the cooked potato leaving between 1/8 and 1/4” around the edge.
Mash the potato you scooped out with a fork with the sour cream and shredded cheese. Add the 2 eggs and mix until combined. Add the salt and pepper.
Spoon the mixture back into the potato skins -- they will be over full.
Reduce the oven heat to 350°F. Line a baking sheet with parchment paper, place the potatoes on the prepared baking sheet, and bake for 20-25 more minutes, or until the egg is cooked.
Garnish with cheese and green onions.