1 baking potato (9 oz.), baked
2 tbsp. sour cream, divided
1 tsp. butter
2 tbsp. each minced onion and green bell pepper
1 tbsp. jalapeno pepper
1 med. tomato, blanched, peeled, seeded and diced
2 eggs
12 oz. Cheddar cheese, shredded

Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1/4 in thick shells, reserve shells. In small mixing bowl, combine potato pulp and 1 tablespoon sour cream, mash and set aside.

In small nonstick skillet melt butter, add onion and peppers and saute over medium-high heat, stirring frequently, until vegetables are tender-crisp, 2-3 minutes.

Add tomato and continue cooking, stirring frequently, until heated through and flavors blended, 2-3 minutes. Add half of the sauteed vegetables to pulp mixture and stir to thoroughly combine. Spoon half of pulp mixture into each reserved potato shell.

Set potato shells in 1 quart casserole, shallow and microwavable. Using the back of a spoon, make a deep indentation in center of each potato. Break 1 egg into a small dish, then slide into 1 indentation, repeat with remaining egg. Using a toothpick, lightly pierce membrane of yolks in several places, being careful not to pierce yolks.

Tightly cover casserole with plastic wrap and microwave on Medium (50%) for 3 minutes until egg whites are opaque. Sprinkle half of cheese over each egg, recover and microwave 1 minute until cheese is melted. Top each egg with remaining vegetable mixture and sour cream.