Eggs baked in potatoes

Preheat the oven to 400 degrees. Bake the potatoes until the skin is crisp and the interior feels soft when pierced with a skewer, about 1 hour.

Slash the potatoes lengthwise about halfway down into the flesh. Protecting your hands with a kitchen towel, hold onto both ends and push so that the slash opens up to expose the interior of each potato.

Using a tablespoon, scoop about 1/2 cup of the flesh from each potato into a small bowl. Add the oil or butter, half of the cheese, a pinch of salt and a grinding of pepper and mash with a fork until well blended.

Spoon back into the potato, pressing down and making an indentation in the center. Place the potatoes in a small baking dish. Break the eggs one at a time into a cup and slip an egg into the center of each potato. Sprinkle with the remaining cheese.

Bake until the egg white is set to the desired doneness, 10-15 minutes. Serve at once.