• 4 large baking potatoes
• olive oil spray
• 2 ounces Gruyère cheese (optional), grated
• 2 ounces grated Parmesan cheese
• 2 ounces Swiss cheese, grated
• 1 tsp. caraway seeds
• 2 Tbs. unsalted butter
• 8 scallions, trimmed and thinly sliced
• 1 red bell pepper, seeded and diced
• 2 ounces mushrooms, finely diced
• 8 eggs

Preheat oven to 400°F. Spray each potato with oil. Bake about 40 minutes or until potato yields to pressure. Combine grated cheeses with caraway seeds in a small bowl. Set aside. Melt butter in a large heavy nonstick skillet over medium heat. Sauté scallions, bell pepper and mushrooms 5-7 minutes until softened. Cut cooked potatoes in half lengthwise. Scoop out most of the flesh, leaving a 1/4 inch thick shell. Refrigerate potato flesh for another use, such as hash browns. Place potato shells on a baking sheet. Sprinkle 1-1/2 tsp. cheese mixture into each shell. Break 1 egg into each shell. Bake about 8 minutes or until eggs are barely set. Remove from oven. Turn on broiler. Sprinkle each egg-potato with remaining cheese. Top with vegetable mixture. Broil until cheese just melts or about 1 minute.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 538, fat 23.1g, 39% calories from fat, cholesterol 413mg, protein 26.9g, carbohydrates 55.9g, fiber 7.6g, sugar 8.4g, sodium 412mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 2.8, Lean meat: 2.9, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Chenin Blanc, or Fumé Blanc.