This is a super versatile variation on a winter breakfast or brunch. This casserole can easily go with a steak or chicken as much as with bacon and eggs. You will love it on your brunch table! You can take the bacon away for the vegetarians and add on prosciutto or pancetta for the meat lovers. I like to time the eggs and bacon so they arrive at the table just after placing this casserole in the center of the festivities.
- 6 large Idaho baker potatoes
- kosher salt
- freshly ground black pepper
- 3/4 cup whole milk
- 1/2 stick (4 tablespoons) unsalted butter, sliced
- 1 cup sour cream
- 1 cup grated provolone
- 1/2 cup finely grated Parmesan cheese, divided
- 8-10 sprigs flat leaf parsley, chopped
1. Preheat the oven to 400 F.
2. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven. When the potatoes are completely tender when pierced with the tip of a knife, about 1 to 1½ hours, remove from the oven. Cool for a few minutes. Split the potatoes in half lengthwise and scoop out some of the flesh inside so you are left with potato halves/boats.
3. Arrange only 6 of the nicest potato halves snugly in a medium casserole dish and season them with salt and pepper. Scrape the remaining potato halves thoroughly of all flesh inside.
4. In a medium pot over medium heat, bring the milk to a simmer and add all of the scooped potato flesh. Season with salt and pepper, remove from the heat and gently stir in the butter, sour cream, provolone and half of the Parmesan cheese. Do not over-mix — over-mixing makes gummy potatoes. Taste for seasoning. Remove from the heat.
5. Lower the oven temperature to 350 F. Spoon the filling back into each potato half and top with the remaining Parmesan cheese. Alternatively, you can use a pastry bag and fluted pastry tip to make the potatoes more decorative-looking. Place the dish in the center of the oven and bake until the topping browns and potatoes are hot, 30 to 35 minutes. Top with the parsley.