Eggs in Crispy Potato Skins with Avocado Salsa | Gail Simmons

Heat oven to 450˚F.

In a large bowl, dissolve 2 tablespoons salt in ½ cup lukewarm water. Roll the potatoes in the salt water to moisten, then drain and discard the water. Place the potatoes on a wire rack set into a rimmed baking sheet. Bake until tender, about 50 minutes. Remove from the oven and let stand until cool enough to handle, about 20 minutes. 

Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border all around, to create a bowl. Reserve the scooped-out potato flesh for another use. Brush the potato halves all over with olive oil. Season the flesh generously with salt and pepper. Return the potatoes to the wire rack, flesh-side down, and bake until the skin begins to crisp, about 10 minutes. 

Remove the potatoes from the oven and turn them flesh-side up. Sprinkle the cavities of the potato skins with about half of the cheese. Carefully crack one egg into a small bowl, then pour into one of the potato skins Repeat with the remaining eggs and skins. Season each egg with a pinch each of salt and pepper. Bake until the egg whites are just set, 12 to 14 minutes.

Meanwhile, make the salsa: Stir together the tomatoes, onion, garlic, cilantro, avocado, jalapeño, ¼ teaspoon salt, and a generous pinch of pepper. Adjust the seasoning to taste. 

Remove the skins from the oven and sprinkle with the remaining cheese, then continue baking until the cheese is melted, about 2 minutes more. Arrange the skins on serving plates. Drizzle with oil, sprinkle with cilantro and a pinch of black pepper, and spoon the salsa on top.