Twice Baked Ham and Cheese Potatoes with Fried Eggs


Day 53 – Looking at the report in “The New York Times” the other day about how deaths are projected by the Center for Disease Control (CDC) to be possibly double by June 1st and that cases of Covid-19 are still going up made me incredibly sad. It was one of those days where I felt like we were never going to come out of this. I know in my heart we will but some days it is hard to believe that especially when reading news like this. Most days I try not to absorb so much of the news but then other days…. This too shall pass but it is just where I am right now.

When I made the “Old Fashioned Potatoes au Gratin” (click for link to recipe) on Sunday for our comfort food dinner we also cooked a whole ham so that we would have plenty of leftovers for the week. I love the cook once and have lots of leftovers to make into something new way of cooking. Now, these are not entirely new as they are still ham and potatoes but they seemed different enough to my family that my family did not complain. You can stuff the potatoes however you like with your choice of vegetables, cheese, and meat but this is what we had on hand.

Verdict: I liked this dish because it was super simple to make and everyone was happy eating it. My eggs were fried over hard while both of my kids liked their eggs over easy so they would run into the potatoes when they cut them open. Not my thing but that is how they like them. You can make your eggs the way you like them.

Bake your potatoes early in the day if you like or the night before so that all you need to do is scoop out the centers, mash, and reheat them while making the eggs to cut down on the time needed to make dinner.

Twice Baked Ham and Cheese Potatoes with Fried Eggs

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 8 large potatoes, scrubbed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • salt and black pepper, to taste
  • 1 1/2 cups baked ham, chopped (great for leftovers)
  • splash of milk, if needed to thin potatoes
  • 8 large eggs

Directions:

  1. Bake the potatoes until fork tender. Remove potatoes from oven and allow to cool. Depending on the size of your potatoes it could take 1 hour plus to cook through.
  2. Once potatoes are cooled cut potatoes in half horizontally. Scoop the potato into a bowl leaving enough in the potato that it holds its shape.
  3. Mash the potato, sour cream, cheese, garlic powder, salt, and pepper into a smooth mixture. Add a splash of milk or sour cream to mixture if needed to make smooth. Stir in ham and taste when mixed through. Adjust spices to your liking.
  4. Refill the potato halves and place on a baking sheet. Sprinkle with additional cheese over the top, if desired.
  5. Preheat oven to 350 degrees.
  6. Bake potatoes for 25 to 30 minutes until centers are hot. In the last 5-10 minutes of cooking potatoes fry eggs in skillet over medium heat with a bit of butter to avoid sticking to skillet if needed. Cook to your desired doneness.

8 Comments Add yours

    1. koolaidmoms says:

      Lol! Thanks!

      Liked by 1 person

  1. Erika says:

    I heard that the numbers in the US are still going upwards. I hope the peak is reached soon and the light at the end of the tunnel becomes brighter. I understand how you are feeling, Marci.

    Like

    1. koolaidmoms says:

      Thank you, Erika. It all depends on where you live. Overall infection numbers still rising and it we are waiting to see what happens in opening states in 2-3 weeks. Just a waiting game..

      Like

      1. Erika says:

        The sitting and waiting while not knowing anything is what really gets on your nerves. As you said, a waiting game.

        Like

  2. CoffeeMamma says:

    Reblogged this on CoffeeMamma and commented:
    This looks sooooo delicious

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Hope you like it!

      Like

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