Twice Baked Breakfast Potatoes

  • 4-8 baking potatoes, scrubbed and salted with pickling or popcorn salt
  • 2 teaspoons butter
  • 1 egg for each potato
  • 2 tablespoons diced ham for each potato
  • 1-2 teaspoons sliced green onions for each potato
  • 2 tablespoons grated cheese for each potato

Place the potatoes plus ¼ cup water into a slow cooker fitted with a lid. Cook on LOW for 4-5 hours or until the potatoes are tender when pierced with a fork. This step can be completed up to 2 days in advance - just pop your finished potatoes into a sealed container and into the fridge until ready to use.

When you are ready to finish the dish, preheat the oven to 400° F. Lightly spray a glass baking dish; set aside.

Heat the butter in a nonstick skillet over medium-high heat. Reduce the heat to medium and crack the eggs into the pan. Add the ham and soft scramble the eggs; remove immediately from the heat to avoid over-cooking the eggs.

Using a spoon, remove most of the inside of the baked potatoes; reserve for another use. In the cavity, place the soft-scrambled eggs and ham; arrange the potatoes in the glass baking dish. Sprinkle each potato with sliced green onions and grated cheese. Bake in the preheated oven for 10 minutes or until heated through and the cheese is melted. Serve warm.

  • Yields: 4-8 servings
  • Preparation Time: About 5 hours (though most of it is unattended slow cooker time)

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