Coarse kosher salt and freshly ground black pepper
2teaspoonssmoked paprika
1cupshredded cheddar cheese
8large eggs
Fresh or dried chives
Instructions
Preheat the oven to 450ºF. Place potatoes on a rimmed baking sheet and pierce each one a few times with a fork. Bake 45-60 minutes or until tender when pierced with a sharp knife.
Remove from the oven and allow to cool enough to handle. Increase the oven temperature to 475ºF. Using a serrated knife, slice each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about ¼ inch of potato around the edge. Brush both sides lightly with olive oil and bake cut side down for 16 minutes, flipping halfway through.
Reduce the oven temperature to 375ºF. Season the inside of the potato skins with salt, pepper, and smoked paprika to taste. Divide cheese evenly amongst the potatoes, then carefully crack one egg into each. Sprinkle with chopped chives.
Return the potatoes to the oven and bake until the yolks jiggle slightly but the whites of the eggs are set, about 17 minutes. Begin checking for doneness around 14 minutes. Serve with your favorite hot sauce or sriracha.