Ham & egg loaded potato skins

Name: Ham & egg loaded potato skins
Total time: 2 h 30 min
Yield: 4 halves
Ingredients: 2 large baking potatoes (350g each); 2 rashers of higher-welfare smoked bacon; olive oil; 80 g Cheddar cheese; a few fresh chives; 4 medium free-range eggs

With Cheddar & fresh chives

Gluten-freegf

“Eggs, smoked bacon and Cheddar cheese... in a baked potato! These loaded potato skins are a revelation. An indulgent option for a lazy weekend lunch, perfect with a crisp green salad. ”

Makes 4 halves

Cooks In2 hours 30 minutes

DifficultyNot too tricky

Jamie Magazine Pork Potato Eggs

Nutrition per serving

Calories 303 15%
Fat 17.2g 25%
Saturates 7.5g 38%
Sugars 1.3g 1%
Salt 1.47g 25%
Protein 18.6g 37%
Carbs 19.8g 8%
Fibre 2.4g -

Of an adult's reference intake

Jamie Magazine

By Dan Doherty

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Ingredients

2 large baking potatoes , (350g each)
2 rashers of higher-welfare smoked bacon
olive oil
80 g Cheddar cheese
a few fresh chives
4 medium free-range eggs

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Dan Doherty

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Prick the potatoes and pop them straight on a shelf in the oven for 1½ to 2 hours, or until cooked through. Leave to cool on a wire rack.
Chop the bacon into small pieces. Heat a little oil in a large pan and sauté the bacon until crispy and golden. Tip into a mixing bowl.
Halve the potatoes lengthways and scoop out the centre, leaving a 5mm edge. Add half of the potato flesh to the bowl (save the rest for another dish).
Grate all of the cheese and finely chop the chives. Add one third of the the Cheddar and most of the chives to a bowl, then season with sea salt and black pepper and mash everything together.
Place the potato skins on a baking tray. Add a spoonful of filling to each one, then make a well for the eggs to go into.
Crack in the eggs, sprinkle over the remaining cheese and bake for 12 minutes, until the egg is cooked but still soft. Top with the remaining chives.