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1
Preheat your oven to 200 degrees celsius.
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2
While preheating, start on individually wrapping each potatoes with aluminum foil.
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3
Once your oven have preheated, bake your wrapped potatoes for 1 hour and 15 minutes, or until it becomes fork tender.
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4
While it is baking, you can leave the kitchen and do other stuff.
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5
Once the potatoes are cooked, take them out of the oven, unwrap the potatoes, and leave them to cool for 15 minutes.
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6
While the potatoes are cooling, prepare the cream.
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7
Season the 6 teaspoons of sour cream with salt and pepper.
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8
Add herbs or other seasonings like garlic powder, cayenne pepper, the list is endless.
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9
Set this mixture aside.
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10
Once the potatoes are cool enough to handle, use a sharp knife to cut the top off.
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11
Scoop off the flesh inside until a small border is left.
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12
The border should be just under 0.5 cm.
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13
Season by sprinkling the craters with pinches of salt and pepper.
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14
Spoon 1 teaspoon of the cream into the potato each.
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15
Crack the small egg into the potato over the sour cream.
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16
If you only have bigger eggs, it is ok to let the egg white overflow.
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17
Lastly, top the potatoes with 2 teaspoons of cheese each.
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18
You dont need to use cheddar, just use a hard/sharp cheese like red lester or parmesan.
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19
Bring this back to the oven to bake.
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20
Cooking temperatures in the next step.
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21
Top the potatoes with some black pepper as well.
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22
MAKE SURE YOUR EGGS WERE AT ROOM TEMPERATURE!!
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23
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