Ham and Egg Stuffed Potato Halves

Step 1: Potatoes ... You can cook these any way you like. But, if you have the time; bake them in the oven until fork tender. They should take between 45-60 minutes. Personally, I use the microwave method. About 10 minutes, turning often on high heat. Each potato can cook differently, so you just need to test with the potato is fork tender. Insert a knife through the top; and, it should go in/and come out easily. The oven method is by far the best method, but sometimes I don't have time.

Step 2: Once the potatoes are cooked through, remove, and cool slightly. Cut in half (lengthwise), and let them cool until you can handle them easily. Scoop out the the majority of the potato leaving approximately 1/4" around the edge of the skin - you don't want to break through the skin. Scoop out 3 halves and add to a small bowl. The remaining half, scoop out, but set off to the side (you will be saving this for another recipe, another day). Line a small baking sheet with parchment paper or foil and add the potatoes, cut side down. Bush the skins with olive oil, and season with salt and pepper; this will help to crisp up the skins. The flip over - they are ready to be stuffed.

Step 3: Filling ... Add the sour cream, ham, scallions and cheese (1/4 cup is plenty for me, but you can add a bit more if you like it cheesy) to the bowl with the 3 potato halves and mix well. Season with salt and pepper to taste.

Step 4: Potatoes ... Fill the potatoes back up with the filling; and remember, you will be adding an egg; so DO NOT over fill. That is the reason why we did not add - all of the potato from all 4 halves, Then, press a nice size dimple in the center of the potato to make room for the egg. I use the back of the spoon or the bottom of a small glass. You don't want it too deep. Just so the egg (yolk and white) will set nicely in the hole. Season the egg with a little salt, pepper, and a pinch of paprika.

Step 5: Finish ... Bake the potato halves on the middle shelf, 400 degrees until the egg is set and the whites are cooked through (about 15-20 minutes). Times can vary depending on the size of the potato and it's filling. Garnish with fresh chives, serve, and ENJOY! Fresh fruit on the side makes for a perfect breakfast, lunch, brunch, or even dinner.

Step 6: TIP: If the potatoes won't sit upright and keep rolling over; put a teaspoon of salt on the pan and set the potato on top of it. The salt will keep the potato upright and from rolling over.