Brown Butter and Sage Twice Baked Potatoes

Instructions

1. Preheat oven to 400ºF. Pierce russet and sweet potatoes with a fork then bake until tender, about 50 minutes.
2. In a small sauté pan, combine 1/3 cup butter and sage. Cook on medium heat 3 to 4 minutes, swirling or stirring frequently until butter begins to brown. Remove from heat. Set sage sprigs aside but do not discard.
3. Cut russet potatoes in half lengthwise then scoop the insides into a bowl. Discard half of the skins.
4. Peel sweet potatoes completely and add to bowl.
5. Add melted butter from sage, 1/4 cup Parmesan cheese, salt and pepper. Mix potatoes with a potato masher or use a hand mixer on low speed.
6. In a separate bowl, combine remaining butter and Parmesan cheese with bread crumbs and stir well.
7. Fill reserved potato skins with potato mixture and place on a lined sheet pan. Cover tops completely with bread crumbs and add a reserved sage leaf to each.
8. Bake at 400ºF for 15 to 20 minutes or until browned and heated through.