PRAkTIKal's Devilled Potatoes

Take the concept of devilled eggs, apply it to a jacket potato, embellish with an egg-white tuile and just like that, you have a cheesy, creamy plate of heaven!

​Ingredients:
Appetiser for 2

• Russet potato {1}
• Egg {1}
• Shredded mozzarella
• Pepper, Salt

Method:

• Preheat oven to 350F/180C
• Wash the potato and lay on a baking tray line with aluminium foil
• Using a fork, make 4-5 tiny holes across the front and back faces of the potato
• Add 2-3 drops of oil on each side and spread to form a thin layer of oil over the entire surface of the potato. Also spread 2-3 drops of oil on the area of the foil where the potato sits
• Season both sides with salt
• Bake for 1 hour
• Remove and cut in half, cause one whole potato for a single person is too much in the eyes of the society, and I agree. {My hack: Make 2 halves and eat them both}
• Scoop out the cooked centre to make a crater
• Fill with some shredded mozzarella
• Crack in an egg into the crater making sure it doesn't ooze out. Make the tuile prep as explained below
• Put it back in the oven for 20 more minutes 
• Et voila!
• Serve with home style Mexican chilli

Trick to make the egg white tuile for garnishing:
When you crack the egg into the crater, there is a small amount of residual egg whites falling slowly out of the shell. In one swift move, spread that residual egg white on an oiled portion of the foil away from the egg. The baking process will make it crunchy and the steam will give it the net like structure