Ingredients:

  • 4 large Russet Potatoes
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 4 large Eggs
  • 2 Tbsp Whole Milk or Cream
  • 4 oz fully cooked Smoked Ham, finely diced
  • ½ medium Yellow Onion, finely diced
  • ½ medium Green Bell Pepper, finely diced
  • ¼ cup Shredded Sharp Cheddar Cheese (plus extra for topping)
  • 1 Tbsp Unsalted Butter
  • Pinch of Salt and Pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes well. Prick each potato several times with a fork. Rub with olive oil, salt, and pepper. Bake directly on the oven rack for 45–60 minutes until fork-tender.
  2. Remove potatoes and let cool until comfortable to handle (about 15 minutes). Cut each potato in half lengthwise. Gently scoop out the flesh, leaving about a ¼-inch thick shell.
  3. Brush the inside and outside of the hollowed skins lightly with any remaining oil. Place cut-side up on the baking sheet. Return to the oven for 10–12 minutes to dry out and crisp the edges.
  4. While skins crisp, melt butter in a skillet over medium heat. Sauté diced onion and bell pepper until softened (about 5 minutes). Add diced ham and cook for 2 minutes until heated through. Remove from heat.
  5. In a bowl, whisk eggs, milk, salt, and pepper until just combined. Scramble the eggs gently in the same skillet over medium-low heat until just set, but still slightly soft. Remove from heat immediately.
  6. Gently fold the sautéed ham/veggie mixture and the ¼ cup of cheese into the scrambled eggs.
  7. Spoon the Western Omelet filling evenly into the crispy potato skins. Top generously with extra shredded cheddar cheese.
  8. Return the stuffed skins to the oven for 8–10 minutes, or until the cheese is melted, bubbly, and starting to brown slightly. Serve piping hot.