Cheesy Ham Egg Potato Bombs
Hollowed potatoes filled with diced ham, a whole egg, and plenty of shredded cheese, then baked until the cheese is golden and bubbly. A simple, satisfying breakfast or brunch that looks impressive and tastes even better.
Equipment
- 1 | Baking tray |
- 1 | Sharp knife | for cutting lids
- 1 | Spoon | for scooping potato flesh
- 1 | Pastry brush | for oiling
- 1 | Tongs | for serving
Ingredients
- 4 | | medium potatoes |
- 1 | cup | diced ham |
- 4 | | large eggs |
- 1.5 | cups | shredded cheddar cheese |
- 0.5 | tsp | black pepper |
- 1 | tbsp | olive oil |
- 1 | | salt | to taste
Instructions
- Preheat oven to 400°F.
- Wash potatoes and cut a thin lid off the top of each.
- Scoop out most of the flesh, leaving a ½-inch thick shell.
- Brush shells inside and out with olive oil and season lightly.
- Fill each shell with a layer of diced ham.
- Crack one egg into each potato over the ham.
- Season eggs with black pepper.
- Top generously with shredded cheddar cheese.
- Bake 20–25 minutes until cheese is golden and egg whites are set.
- Rest 2 minutes, then serve hot with tongs.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a 350°F oven until cheese melts again.
Turkey or cooked bacon can replace the ham.
Add a pinch of smoked paprika for extra flavor.
Reheat in a 350°F oven until cheese melts again.
Turkey or cooked bacon can replace the ham.
Add a pinch of smoked paprika for extra flavor.