1/2 cup shredded white cheddar, plus 2 tablespoon for topping
1/2 packet hot sauce
4 egg yolks
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons chopped chives
Passo a passo
Preheat oven to 425 degrees.
Place the potatoes on a sheet tray and cook for 60 to 70 minutes, until the skins are crisp and a knife easily pierces the potatoes. Remove from oven and let cool slightly. When cool enough to handle, slice potato in half lengthwise. Using a spoon, scoop out inside of potatoes into a large bowl, leaving about 1/4 of flesh. Mash potato insides until smooth.
In a small saucepan, melt butter with half-and-half. Add to mashed potatoes and mix until incorporated. Add cheese, salt and pepper. Spoon back into potato skins. With the back of the spoon, make an indentation and add egg yolks.
Place potato skins on a cast-iron pan, and bake for 4 to 6 minutes, until yolk has set but is still runny. Remove from oven and top with chives and more cheese.