By Ninu Dalal on February 26, 2012
"An egg baked inside a russet potato whose flesh has been mashed with grated parmesan cheese and olive oil or butter"
Serving Size: 1 (277 g)
Servings Per Recipe: 1
"My friends are not going to believe that I made a twice baked potato with an egg on top. Who ever invented this is brilliant. I had a rather small russet potato for the two of us. Made as directed excepted probably used a little more butter in the potato and used 1 tablespoon of grated cheddar on top instead of the parmesan. We like our eggs sunny-side up so I cooked ours for 12 minutes thinking that it would cook more sitting in the hot potato mixture. I cut one side of the potato a little two low and lost some of my egg out of the slit. (They were runny the way we like them) . It sure did made for a surprising delightful lunch and one that we'll made over and over. Thanks so much for sharing. I'll made this again for sure. Made for Spring PAC 2013"