Egg-Stuffed Baked Potatoes

Ingredients: baked potatoes, slightly cooled melted butter kosher salt and black pepper shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) eggs additional fillings of your choice: sauteed vegetables, bacon or ham, etc. Instructions: Preheat oven to 350 degrees. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired. Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.