Twice Baked Breakfast Potatoes-what could be more tastier

 

WHAT TO USE

1. 3 medium russet potatoes, scrubbed and pricked with a fork all over
2. 2 tablespoons unsalted butter
3. 1 tablespoon sour cream
4. 6 medium eggs
5. ½ cup shredded Mexican cheese.
6. thinly sliced chives if you don't have it not to fret you can use Cilantro.
7. salt and pepper to taste.

HOW TO MAKE

1. Preheat oven to 400˚F.
2. Place potatoes directly on the oven rack in the center of the oven and bake for 45 minutes or until potatoes are tender through the center.
3. Remove and allow potatoes to cool for about 15 minutes.
4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
5. Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level.
6. Add butter and sour cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
7. Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese. the remaining mashed potato you can use to make potato sandwich or aloo parantha 😋).
8. Place potatoes onto a baking sheet and return to the oven.
9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 20 minutes and broil for 4 min.
10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper, and finish with sliced chives.

This recipe is a variation of Twice baked breakfast potatoes.