Ingredients:

  • 4 large Russet potatoes (about 10-12 oz each)
  • 2 tablespoons unsalted butter, melted (or olive oil)
  • 8 large eggs
  • 6 ounces cooked ham, diced
  • 4 ounces shredded sharp cheddar cheese
  • 1/2 medium yellow onion, finely diced
  • 1/2 green bell pepper, finely diced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce the Russet potatoes several times with a fork and bake directly on the oven rack for 60 minutes, or until fully tender and the skin is crisp.
  2. Allow the potatoes to cool slightly (about 10 minutes). Once cool enough to handle, slice each potato lengthwise and carefully scoop out the potato flesh, leaving a sturdy 1/4-inch shell. Reserve the shells (8 total).
  3. Preheat a skillet over medium heat. Melt 1/2 tablespoon of the butter. Add the diced onion and bell pepper and sauté for 5–7 minutes until softened. Remove the vegetables from the pan and set aside.
  4. Whisk the 8 eggs in a bowl and season lightly with salt and pepper. Stir in the diced ham, the sautéed vegetables, and half of the shredded cheddar cheese. Mix well.
  5. Brush the inside and outside of the reserved potato shells with the remaining melted butter. Place the shells cavity-side up on a baking sheet.
  6. Divide the egg mixture evenly among the 8 potato shells, filling them almost to the top. Top each shell with the remaining shredded cheddar cheese.
  7. Bake the loaded potato skins for 5–8 minutes, or until the eggs are fully set and the cheese is melted and bubbly. Serve immediately.