Oven-Baked Potatoes with Egg are a delightful twist on traditional baked potatoes. These hearty, comforting treats are filled with a scrumptious mix of potatoes, cheese, and savory ham, topped with a perfect egg. The combination creates a satisfying meal that’s both creamy and packed with flavor. They make an excellent breakfast, lunch, or even a light dinner, and each bite is an inviting hug of warmth!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 4
- Estimated Calories: 350 per serving
Ingredients
- 4 medium potatoes
- 1 teaspoon salt, plus more to taste
- 2 tablespoons starch (16 g)
- 100 g shredded cheese
- Smoked chicken or turkey ham, diced
- 1–2 tablespoons butter
- 1–2 cloves garlic, chopped
- 4 large eggs
- Black pepper to taste
- Chopped parsley
- Oil for greasing
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with oil.
- Peel the potatoes if desired, then boil them whole in salted water (using 1 teaspoon salt) until tender. Drain and let them cool.
- Cut off the top of each potato and carefully scoop out the insides, leaving about a 1-1.5 cm shell. Finely chop the scooped-out potato flesh.
- In a bowl, mix together the chopped potato, starch, shredded cheese, ham, butter, garlic, salt, pepper, and parsley.
- Fill each potato shell with the mixture, creating a small well in the center.
- Crack an egg into the well of each filled potato and season with salt and pepper.
- Bake in the preheated oven for 10 to 12 minutes, or until the egg whites are set and yolks are cooked to your liking.
- Serve hot and enjoy!
Why This Recipe Works
The beauty of Oven-Baked Potatoes with Egg lies in their versatility and the delightful combination of textures. The creamy filling balances perfectly with the fluffy potato skin, while the egg on top adds richness. These potatoes can be customized with your favorite cheeses or meats, making them endlessly adaptable.
Serving Ideas
These baked potatoes are perfect for brunch gatherings or a cozy family dinner. Pair them with a simple side salad for a refreshing touch or enjoy them alongside toast to soak up any runny yolk. They also make a fantastic dish for meal prep during the week!
Helpful Tips
- For faster cooking, you can microwave the potatoes until tender before baking.
- Experiment with different cheeses for a unique flavor twist.
- Store any leftovers in an airtight container in the fridge for up to three days.
- When reheating, place them back in the oven for a few minutes to retain crispiness.
- Consider topping with fresh herbs or a dollop of sour cream for extra flavor.
FAQ
Q: Can I use other types of meat?
A: Absolutely! Feel free to substitute the ham with bacon, sausage, or even veggies for a vegetarian option.
Q: What if I want a softer yolk?
A: Adjust the baking time to 8-10 minutes for a runnier yolk.
Q: Can I make these ahead of time?
A: Yes, you can prepare the potatoes and filling in advance. Just fill and bake them when you’re ready to serve.
Q: What side dishes go well with this meal?
A: A fresh green salad or roasted vegetables pair beautifully with these potatoes.
Give this Oven-Baked Potatoes with Egg recipe a try! It’s an easy way to impress your family or guests with minimal effort. You might find it quickly becomes a favorite in your kitchen. Happy cooking!
Oven-Baked Potatoes with Egg
A delightful twist on traditional baked potatoes filled with a scrumptious mix of potatoes, cheese, and savory ham, topped with a perfect egg.
Main Ingredients
- 4 medium medium potatoes
- 1 teaspoon salt, plus more to taste
- 2 tablespoons starch ((16 g))
- 100 g shredded cheese
- Smoked chicken or turkey ham, diced
- 1–2 tablespoons butter
- 1–2 cloves garlic, chopped
- 4 large eggs
- Black pepper to taste
- Chopped parsley
- Oil for greasing
Preparation
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with oil.
- Peel the potatoes if desired, then boil them whole in salted water (using 1 teaspoon salt) until tender. Drain and let them cool.
- Cut off the top of each potato and carefully scoop out the insides, leaving about a 1-1.5 cm shell. Finely chop the scooped-out potato flesh.
- In a bowl, mix together the chopped potato, starch, shredded cheese, ham, butter, garlic, salt, pepper, and parsley.
- Fill each potato shell with the mixture, creating a small well in the center.
- Crack an egg into the well of each filled potato and season with salt and pepper.
Cooking
- Bake in the preheated oven for 10 to 12 minutes, or until the egg whites are set and yolks are cooked to your liking.
- Serve hot and enjoy!
For faster cooking, you can microwave the potatoes until tender before baking. Experiment with different cheeses for a unique flavor twist. Store any leftovers in an airtight container in the fridge for up to three days. When reheating, place them back in the oven for a few minutes to retain crispiness. Consider topping with fresh herbs or a dollop of sour cream for extra flavor.
