Pierce potatoes in several placed with fork to allow steam to escape. Bake approximately 1 1/2 hours until potatoes are tender. Remove from oven and let cool until able to handle. Once the potatoes are cool, cut each potato in half lengthwise. Scoop out pulp into a bowl, leaving 1/8-inch thick shells. Place potato shells onto a lightly-greased baking sheet; set aside.
Using a potato masher, potato ricer, or fork, mash potato pulp until no lumps remain. Add sour cream, chives or green onions, butter, salt, and pepper; stir well. Divide and spoon potato mixture into the four (4) potato skin shells, spreading evenly. Make a 3/4-inch deep oval indentation in the filling along the length of each potato shell to hold an egg. Bake, uncovered, for approximately 10 minutes until hot; remove from oven.
Break one (1) egg into each potato indentation. Sprinkle with salt and pepper. Sprinkle with cheddar cheese, parsley, and paprika. Return to oven and bake approximately 12 to 15 minutes or until the eggs are cooked to your desired doneness.
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