Baked Potato & Mushroom with Eggs

Preheat oven to 200°C fan bake. Scrub the potatoes, dry well, and bake directly on the oven rack for 45 to 60 minutes until crispy outside and soft inside.

Meanwhile, finely slice the onion and garlic. Slice all the mushrooms. Heat the olive oil in a large frying pan over medium-high heat, add the onion, and cook for 5 minutes until softened. Add the mushrooms and garlic and cook for 5 to 7 minutes until golden. Season and finish with the truffle oil. Remove from the heat.

Halve the baked potatoes and scoop most of the flesh into a bowl, leaving a layer inside the skin. Mix the scooped flesh with the cottage cheese, chives, half the Parmesan, and a pinch of salt and pepper. Spoon the mixture back into the skins.

Top each potato with the mushroom mixture and use a spoon to make a small well. Crack an egg into each well. Scatter over the remaining Parmesan and bake for 10 to 15 minutes until the eggs are just set. Serve immediately.