Rustic Russet Potato Egg Boats

Ingredients

• 4 large russet potatoes
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup shredded gruyere cheese
• 8 oz wild mushrooms (such as oyster or cremini), sliced
• 2 tbsp olive oil
• 1 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp cracked black pepper
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and dry russet potatoes; poke several times with a fork.
3. Place potatoes directly on a baking sheet and bake for 45 minutes, or until tender when pierced with a fork.
4. While potatoes bake, heat olive oil in a skillet over medium heat.
5. Add sliced mushrooms and sauté for 5-7 minutes until golden and crispy; season with salt and pepper.
6. Remove baked potatoes from oven; slice each lengthwise and gently scoop out some of the flesh, leaving a 1/4-inch border to create a boat.
7. Mash the scooped potato flesh with a fork and mix with a pinch of salt and pepper.
8. Divide the mashed potato mixture evenly among the potato boats, pressing it down to form a base.
9. Top each with shredded cheddar and gruyere cheese.
10. Crack one egg into each potato boat, placing it in the center of the cheese.
11. Return to oven and bake for 15-20 minutes, or until egg whites are set and yolks are still runny.
12. Garnish with crispy mushrooms, fresh chives, thyme, and a sprinkle of cracked black pepper.
13. Serve immediately.