Preparation

• Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.
  
  Take the “top” of the potato to mean lengthwise and not the small end.
  Scoop out the potatoes and blend well with the butter, sour cream, chives, bacon, and salt and pepper.
  
  Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.
  
  Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.