Ham Egg Cheese Loaded Baked Potatoes
Crispy baked potato shells filled with savory diced ham, a perfectly set egg, and gooey melted cheese. The runny yolk creates a rich sauce that makes every bite irresistible and perfect for breakfast or brunch
Equipment
- 1 | Baking sheet |
- 1 | Sharp knife | for cutting lids
- 1 | Spoon | for scooping
- 1 | Tongs | optional for handling
Ingredients
- 4 | | medium russet potatoes |
- 1 | cup | diced cooked ham |
- 4 | | large eggs |
- 1 | cup | shredded mozzarella cheese |
- 1 | tbsp | olive oil |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
- 1 | tbsp | chopped chives | optional garnish
Instructions
- Preheat oven to 400°F. Scrub potatoes, rub with oil and salt, and bake 45 minutes until tender.
- Cool slightly, slice off tops, and scoop out most of the flesh leaving sturdy shells.
- Season insides of shells with a little oil, salt, and pepper.
- Divide diced ham evenly among the four potato shells.
- Carefully crack one egg into each potato over the ham.
- Top generously with shredded mozzarella cheese.
- Bake 12-15 minutes until egg whites are set and cheese is golden and bubbly.
- Rest 2 minutes, garnish with chives if using, and serve hot.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a 350°F oven for 10 minutes to restore crispness.
For fully cooked yolks, add 3-5 extra minutes to the final bake.
Turkey ham or cheddar cheese make easy and tasty substitutions.
Reheat in a 350°F oven for 10 minutes to restore crispness.
For fully cooked yolks, add 3-5 extra minutes to the final bake.
Turkey ham or cheddar cheese make easy and tasty substitutions.