Ingredients

A perfect choice for an entree dish at a buffet brunch. For the sake of time and convenience, prepare the recipe the night before, except do not add the eggs, cover and refrigerate. Next day, allow the stuffed potatoes to come to room temperature, then add the eggs and bake as directed. 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

Description

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. S

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