Ham and Cheese Stuffed Potatoes with Buttered Eggs: A Savory Breakfast Delight

Ingredients

- 4 large potatoes
- 8 slices of ham
- 4 eggs
- 1 cup of shredded cheese
- 4 tablespoons of butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean under running water, then pat them dry with a towel.
3. Prick each potato several times with a fork to allow steam to escape while baking.
4. Place the potatoes directly on the middle rack in the oven and bake for 50-60 minutes, or until they are tender when pierced with a knife.
5. While the potatoes are baking, heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
6. Crack the eggs into the skillet and cook until the whites are set and the yolks are still slightly runny. Remove from heat and set aside.
7. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit lengthwise down the top of each potato, being careful not to cut all the way through.
8. Gently press open each potato and stuff each one with 2 slices of ham and 1/4 cup of shredded cheese.
9. Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Remove the stuffed potatoes from the oven and top each potato with a buttered egg.
11. Serve hot and enjoy!

Preparation Time

PT1H15M
1 hour and 15 minutes

Cooking Time

PT1H
1 hour

Total Time

PT1H15M
1 hour and 15 minutes

Type of dish

Breakfast

Keywords

Ham, Cheese, Potatoes, Butter, Eggs, Stuffed Potatoes, Savory Breakfast, Hasselback Potatoes

Recipe Yield

4 servings

Calories

Approximately 450 calories per serving

Ingredients

- 4 large potatoes (approximately 900 grams)
- 8 slices of ham (approximately 200 grams)
- 4 eggs
- 1 cup of shredded cheese (approximately 100 grams)
- 4 tablespoons of butter (approximately 60 grams)

Instructions

1. Preheat the oven to 200°C.
2. Scrub the potatoes clean under running water, then pat them dry with a towel.
3. Prick each potato several times with a fork to allow steam to escape while baking.
4. Place the potatoes directly on the middle rack in the oven and bake for 50-60 minutes, or until they are tender when pierced with a knife.
5. While the potatoes are baking, heat a non-stick skillet over medium heat and melt 60 grams of butter.
6. Crack the eggs into the skillet and cook until the whites are set and the yolks are still slightly runny. Remove from heat and set aside.
7. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit lengthwise down the top of each potato, being careful not to cut all the way through.
8. Gently press open each potato and stuff each one with 2 slices of ham and 100 grams of shredded cheese.
9. Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Remove the stuffed potatoes from the oven and top each potato with a buttered egg.
11. Serve hot and enjoy!

Preparation Time

PT1H15M
1 hour and 15 minutes

Cooking Time

PT1H
1 hour

Total Time

PT1H15M
1 hour and 15 minutes

Type of dish

Breakfast

Keywords

Ham, Cheese, Potatoes, Butter, Eggs, Stuffed Potatoes, Savory Breakfast, Hasselback Potatoes

Recipe Yield

4 servings

Calories

Approximately 450 calories per serving