- 4 medium baking potatoes
- 1/2 Cup sour cream
- 1/2 Cup shredded cheddar cheese
- 1/4 Teaspoon salt
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon onion powder
- 1/8 Teaspoon black pepper
- 8 Grade A Large Phil’s Fresh Eggs
Preheat oven to 425 F.
Wash potatoes and prick with a fork.
Place potatoes directly on oven rack and bake 45-50 minutes, or until tender; cool slightly.
Cut potatoes in half lengthwise and scoop out centers.
In a medium mixing bowl, combine potato flesh, sour cream, cheddar cheese and seasonings.
Use a potato masher or mixer to blend until smooth.
Spoon potato mixture back into potato halves, creating an indentation in the center of each.
Crack one egg into each center; season to taste with salt and pepper.
Bake 15-20 minutes, or until egg whites are set.