Stuffed cheese, ham and egg potatoes

Ingredients for 1 servings:

• 4 m.-sized potatoes
• 5 m.-sized eggs
• 2 slices of Gouda
• 50 g diced ham
• 1 tsp salt
• 1 tsp, levelled pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

for 8 stuffed potatoes and 4 leftover muffins

Prepare 8 muffin cups or a 12-hole muffin tin. Boil the potatoes with the skin on for about 30 minutes, let them cool and then halve them. Scoop out the halved potatoes. Place the halved potatoes in the muffin cups. Cut the cheese slices into strips and line the potatoes with them. Beat the eggs with pepper and salt until frothy. Fill the potatoes with the egg mixture. Put a teaspoon of diced ham into each potato. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Tip for using up leftovers: Put the leftover potatoes in a bowl and knead with a fork. Add the remaining egg mixture. Cut 2 slices of Gouda into very thin strips and stir in with the remaining diced ham. Fill 4 muffin cups or the remaining 4 in the 12-hole tin with the mixture. Bake in the same preheated oven at 180°C (convection oven) for about 20 minutes.