Ingredients
4 lrg Baking potatoes
1/4 c. Butter Salt & pepper
1/2 c. Grated cheese
4 sm Large eggs
1/4 c. Heavy cream
2 tsp Minced chives
Method
Sources
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Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 400 degrees. Scrub and dry potatoes, place on a baking sheet and rub a little oil or possibly butter over skins. Place on baking sheets, bake 1 to 1 1/4 hrs. Remove from oven. Cut a slice lengthwise off each potato. Scoop out insides. Mash scooped out potatoes in a bowl with remaining butter and seasoning beat cheese into potato mix. Press mix back into shells, leaving a hollow in center large sufficient for an egg. Season and spoon the cream over. Return to the oven. Bake 8 to 10 min till Large eggs are lightly set. Sprinkle the chives and serve.