And, if it didn't, I still had two dozen eggs in the fridge to make something else with. No, I don't know how we ended up with so many eggs. Probably multiple cases of listless grocery shopping.
And, you know, it actually does work pretty well. Hot, starchy, buttery potato wet with rich, runny, yolk and melty cheeeeze. A little bacon wouldn't go amiss, though ...
2 potatoes, baked your favorite way
2 large eggs
1 tbsp unsalted butter
4 Tbsp shredded "Italian" cheese blend or your favorite cheese
3 Tbsp freeze-dried chives
salt and pepper, as desired
Preheat oven to 350F°. Slice a thin layer off the top of each potato. Gently scoop out insides, being careful not to poke holes in the potatoes (save scooped potato for another recipe). Place potatoes on a baking sheet. If potatoes roll a little, just smoosh them flat against the bottom of the sheet.
Divide butter between potatoes. Sprinkle with half the chives, salt, and pepper. Crack an egg into each potato. Divide cheese between the potatoes. Sprinkle with remaining chives and more salt and pepper, if desired.
Bake for 15 minutes and then check egg. Egg whites should be set and yolks soft. If whites are not set, bake another 5 minutes.