Recipe(tried): Twice Baked Potato Eggs

I saw a picture of this last week & decided to tweak it to may tastes yesterday for lunch. The picture showed cut-up pre-cooked turkey sausage mixed into the "twice baked filling", but I kept mine meat-free. I have not included amounts for the sour cream or butter, add to your taste to make a stiff mashed potato consistency.

Twice Baked Potato Eggs

1 large baking potato
fat-free sour cream, to taste
butter or margarine, to taste
1-2 thinly sliced green onions or 1 Tablespoon minced white, yellow or red onion
1/4 cup shredded cheese of your choice
salt & pepper to taste
2 large eggs

Preheat oven to 400 degrees F. Scrub potato & spray lightly with cooking spray.Pierce with fork & lightly salt. Bake at 400 degrees F. for 1 hour or until tender when pierced with fork. Remove potato from oven & cut in half lengthwise. Carefully scoop out insides, placing in a bowl. Reserve potato shells. Add sour cream, butter, sliced or minced onion, cheese, salt & pepper to bowl with potato.Mix until well blended.Stuff mixture back into potato shells, creating a hollow in center of each. Break one egg into each hollow. Arrange on a baking sheet & bake 15 to 20 minutes more at 400 degrees F. or until eggs are set to your liking.