Ham and egg loaded potato skins

Ham & egg loaded potato skins

With Cheddar & fresh chives

Ham and egg loaded potato skins

2 hrs 30 mins

Not Too Tricky

makes 4

About the recipe

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.


nutrition per serving

303

Calories


17.2g

Fat


7.5g

Saturates


1.3g

Sugars


1.47g

Salt


18.6g

Protein


19.8g

Carbs


2.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Dan Doherty

Ingredients

2 large baking potatoes (350g each)

2 rashers of higher-welfare smoked bacon

olive oil

80g Cheddar cheese

a few fresh chives

4 medium free-range eggs

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.

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