I originally posted this a couple of years ago. It's kind of remarkable how much has changed since that weekend at the cottage. Then we were a bunch of childless people celebrating the upcoming nuptials of Hannah and Brady with a weekend-long bachelorette party. There were lakeside pedicures, late night cocktails and more food than we could stomach.
It seems like a lifetime ago. Now there's Sofia for Nick and Natasha and Hannah and Brady have a baby, too, little Adelyn. They have since moved east, to a beautiful home in the Beaches. Where once we cycled through a system of good times, now all the rules have changed. New truths: Addy and Sofia will be ipso-facto-besties. Dinner parties end before midnight. And all adult attention is placed firmly upon little faces. Happily so.
So, looking back two years, another lifetime.
First (I did it the night before) bake large potatoes, one for each guest. Leave them overnight to cool. In the morning, slice the tops off and, using a melon baller, scoop out the insides. Place those in an oiled pan and season for hash browns (I used fresh thyme and rosemary, grainy mustard, S+P).
Back to the potato skins. Line the bottom of the skin with thinly sliced aged cheddar. Crack an egg into the potato, gently, so the yolk remains intact. Sprinkle some cooked bacon, dill, salt and pepper onto the egg. Finally, sprinkle with a mixture of panko crumbs and parmesan cheese.
Put them back in the oven (375° for about 30 minutes) until the whites are fluffy and the yolks are semi-hard. You'll have to eyeball it.
The potato skin gets double-baked and crispy while the egg is light and fluffy. Add a dollop of crème fraiche and some freshly chopped chives. I served with bacon, toast and the hash browns, as well as a dead-simple green salad with balsamic/maple mustard dressing.