Jamie Oliver

Ham & egg loaded potato skins

With Cheddar & fresh chives

Ham & egg loaded potato skins

Makes 4 halves
Cooks In2H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    303
    15%
  • Fat
    17.2g
    25%
  • Saturates
    7.5g
    38%
  • Protein
    18.6g
    37%
  • Carbs
    19.8g
    8%
  • Sugars
    1.3g
    1%
  • Salt
    1.47g
    25%
  • Fibre
    2.4g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Dan Doherty
Tap For Method

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
Recipe From

Jamie Magazine

By Dan Doherty
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.

Tip

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

Of an adult's reference intake