Instructions: Scrub potatoes; prick each several times with a fork. Bake at 400 degrees 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.

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.

Make a deep well in middle of mixture in each shell. Break 1 egg into each well; sprinkle evenly with cheese.

Bake at 350 degrees for 20 to 25 minutes.

This recipe yields 6 servings.

Comments: 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.

Description: "A perfect choice for an entree dish at a buffet brunch."

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