Eggs in crispy potato skins

Directions

1. Heat oven to 450 degrees Fahrenheit.
2. In a large bowl, dissolve two tablespoons salt in half 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.
3. Cut the potatoes in half lengthwise and scoop out the flesh (if you have a grapefruit spoon handy, put it to use here!), leaving a quarter-inch border all around, to create a bowl. Reserve the scooped-out potato flesh for another use (mashed potatoes for dinner!). 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.
4. 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 of salt and pepper.  Bake until the egg whites are just set, 12 to 14 minutes.
5. Meanwhile, make the salsa: Stir together the tomatoes, onion, garlic, cilantro, avocado, jalapeño, quarter teaspoon salt, and a generous pinch of pepper. Adjust the seasoning to taste.
6. Remove the skins from the oven and sprinkle with the remaining cheese, then continue baking until the cheese is melted, about two 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.
7. Kitchen Wisdom: To prep ahead, the potatoes can be baked up to three days in advance. The rest of the dish then comes together in less than 20 minutes.