Cheesy Green Eggs, Potatoes and Ham

1. Preheat the oven to 425 F.
2. Arrange the potato shells skin side down onto parchment-lined baking sheets. Bake the shells for 18-22 minutes or until they are crispy and golden brown. Remove from the oven and place in a warm place while the eggs cook.
3. Whisk together the eggs with the green food coloring. Add the diced ham.
4. Cook the eggs in a tilt skillet until they are fully cooked and have an internal temperature of 160 F.
5. Spoon 3 ounces (#12 portion scoop) of the cooked green eggs and ham into the potato shells. Top each egg stuffed potato with a ½ ounce (#70 portion scoop or 1 tablespoon) of shredded cheddar cheese.
6. Place the stuffed shells into the oven and bake for 3-5 minutes or until the cheese is melted. Keep the stuffed potatoes warm at 140 for no longer than 4 hours.
7. To serve, place a stuffed shell on each tray and serve immediately.

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