As I have mentioned before, I usually do breakfast for dinner once a week. It's convenient, budget friendly and who doesn't love breakfast?
This recipe is a spin on eggs and home fries. I added some fresh basil and Pecorino Romano to my twice baked potatoes, but you can add any flavors you like to this dish. I think cheddar cheese and chives would work great too...maybe even some crispy bacon crumbled on top. Enjoy!
Twice Baked Potatoes with an Egg, Basil and Cheese
2 large baking potatoes
2 tbsp butter-room temperature (you can add as much or as little as you would like)
2 tbsp sour cream (you can add as much or as little as you would like)
Milk (if needed)
1/4 cup grates Pecorino Romano Cheese
1/4 fresh basil, chopped
1. Preheat oven to 400 degrees F. Bake potatoes for 50 minutes to 1 hour until very tender when pierced with a fork. Set aside until cool enough to handle (you can bake the potatoes ahead of time)
2. Cut the potatoes in half lengthwise and scoop out flesh of potatoes into a bowl, leaving 1/8" border in potato skin. Into the bowl with the flesh of potatoes, mash in sour cream, butter, basil and Pecorino Romano cheese. Add in enough milk to make the potatoes very creamy. Season with salt and pepper to taste. (This step is easy in an electric mixer fitted with paddle attachment)
3. Add the creamy potato mixture back into the skin and place on a baking sheet. Make a well in the potato mixture and crack 1 egg on each half. Bake at 400 degrees F for 13-15 minutes (13 minutes will yield a runnier yolk)
4. Garnish with some extra chopped basil and cheese.