EGGS BAKED IN POTATOES (Derived from a recipe in Food Day Magazine )
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For each serving: Preheat oven to 400 'F. 1 large Russet potato 1 Tbsp virgin olive oil 1 Tbsp grated parmesan or other cheese Pinch of salt Pinch of freshly ground pepper   Scrub the potato and pierce with knife or fork. Bake until the skin is crisp and interior feels soft when pierced with a skewer, about 1 hour. Leave the oven on for the next step. When done, slash the potato halfway down into the flesh. Protecting your hands with mitt or towel, push from both ends so that the slash opens up to expose the interior. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch adhered to the potato skin. Mix flesh with olive oil, cheese, salt and pepper, mashing witha fork. Spoon back into the potato. Arrange the mashed potato mixture so that it forms a dike around the opening, to make a well a little larger than an egg. 1 large egg 1 Tbsp grated parmesan or other cheese 1 Tbsp chopped crisp bacon 1 Tbsp snipped chives Place the potato in a baking dish. Break the egg into a cup and slip it into the well in the potato. Sprinkle with cheese, bacon and chives. Bake until the egg is set to desired doneness, 10 to 20 minutes depending on efficiency of your oven and number of potatoes. After about 10 minutes, spread the potato a bit and finish cooking.