Amy's Eggs

6 large baking potatoes

1/4 cup plus 2 tablespoons butter or margarine

3 tablespoons sour cream

1 tablespoon chopped fresh chives

1 tablespoon cooked and crumbled bacon

2 teaspoons salt

1 teaspoon freshly ground pepper

6 small eggs

1 cup (4-ounces) shredded cheddar cheese

1. Scrub potatoes; prick each several times with a fork. Bake at 400*F (205*C) for 45 minutes to 1 hour or until tender; cool slightly. Cut off top third of each potato; discard. Carefully scoop out pulp, leaving 1/8-inch-thick shells. Set shells aside. Mash pulp with a fork.
2. Combine pulp, butter, sour cream, chives, bacon, salt and pepper in a bowl; stir well, and spoon evenly into shells. Place shells on an ungreased baking sheet.
3. Make a deep well in middle of mixture in each shell. Break 1 egg into each well; sprinkle evenly with cheese.
4. Bake at 350*F (175*C) for 20 to 25 minutes.

Makes 6 servings.

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