Eggs in Potato Shells

Directions

• Step 1
  Preheat oven to 350°.
• Step 2
  Cut the potato in half lengthwise. Using a spoon, scoop out the inside of the potato, leaving ¼" thick shell.
• Step 3
  In a small mixing bowl, combine the potato pulp and 1 tablespoon of the sour cream; mash and set aside.
• Step 4
  Peel and mince the onion. If using a whole green bell pepper, remove the stem and seeds; cut into ¼" pieces. Drain off the juice from the jalapeño pepper and mince. Remove the skin from tomato; cut into ¼" pieces.
• Step 5
  In a small frying pan, melt the butter. Add the onion and pepper. Sauté over medium-high heat, stirring frequently, until the vegetables are tender.
• Step 6
  Add the tomatoes and continue cooking, stirring frequently. Cook for about 3 minutes.
• Step 7
  Add about half of the sautéed vegetables to the potato pulp mixture and stir to thoroughly combine. Spoon half of mixture into each reserved potato shell.
• Step 8
  Place the potato halves in a 1 quart casserole dish. Using the back of a spoon, make a deep indentation in the center of each potato. Break 1 egg into a small dish, then slide it into the indentation. Repeat with the second potato.
• Step 9
  Place in the oven and bake for about 15 minutes, or until eggs are set. Top with Cheddar cheese and return to the oven for 5 minutes or until the cheese is melted. Top each egg with the remaining vegetable mixture and sour cream right before serving.