Ham and Egg Stuffed Baked Potatoes
Crispy baked potato shells filled with savory diced ham, a perfectly cooked egg, and melted cheese. An easy, satisfying breakfast or brunch that feels special yet uses everyday ingredients.
Equipment
- 1 | Baking sheet |
- 1 | Spoon | for scooping
- 1 | Fork | for testing doneness
- 1 | Knife | for slicing
Ingredients
- 4 | | medium russet potatoes |
- 1 | cup | diced cooked ham |
- 4 | | large eggs |
- 1 | cup | shredded mozzarella cheese |
- 2 | tbsp | olive oil |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | tbsp | fresh parsley | optional garnish
Instructions
- Preheat oven to 400°F.
- Wash, dry, and oil the potatoes; season with salt.
- Bake potatoes 45 minutes until tender.
- Slice in half and scoop out flesh, leaving a sturdy shell.
- Fill each shell with diced ham.
- Crack one egg into each potato half and season.
- Bake at 375°F for 12-15 minutes until whites set.
- Sprinkle cheese on top and melt for 2-3 minutes.
- Garnish and serve immediately.
Notes
Store leftover shells without egg in the fridge up to 2 days.
Reheat in a 350°F oven until warmed through.
Add a fresh egg just before the final bake for best texture.
Swap ham for bacon or turkey if preferred.
Reheat in a 350°F oven until warmed through.
Add a fresh egg just before the final bake for best texture.
Swap ham for bacon or turkey if preferred.