Baked Potatoes with Ham and Eggs
Perfect for morning or evening, this hearty and complete meal will satisfy most appetites.
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|1 to taste||Salt & freshly ground pepper|
|200 g||Shaved ham|
|2 tbsp||Parmesan cheese|
- Heat oven to 200 degC. Rub potatoes with oil and season with salt and pepper. Prick each potato all over four or five times with the tip of a sharp knife. Place the potatoes in an oven pan and bake for 1 hour or until cooked.
- Remove potatoes from the oven, allow to cool and slice in half. Using a spoon, scoop out the potato flesh from each half, leaving a 1cm-thick shell. Place potato halves on a baking tray.
- Mash the removed potato flesh, beat in the butter and milk and season well with salt and pepper. Pack the ham filling into the centre four of the potato halves and top with a spoonful of mash. Sprinkle with parmesan.
- Spread remaining mash into the remaining potato halves to form a nest for the eggs. Break one egg into the centre of each and season with salt and pepper. Bake for 20 minutes to cook the eggs and turn the potato mash golden brown.