What will your students eat on a boat, a boat that’s thin and made with potato skin? This boat has yummy foods to note, like cheesy green eggs and ham that will sure to please all breakfast fans. For lunch or brunch, it's up to you; either way, it’ll be a tremendous breakthrough. Your students could eat them here and there. Students can eat them anywhere! Serve this boat on the go, wrapped in foil that will not spoil, with a muffin made in the oven.
Book recommended to read with meal: Green Eggs and Ham by Dr. Seuss
48 each Frozen Potato Shells
96 each (72 fl. Ounces) Large Eggs or Liquid Eggs
1 oz ( or As Needed) Green Food Coloring
3 pounds Turkey Ham, Diced Low Sodium
1-1/2 pounds Cheddar Cheese, Low Sodium, Shredded
Prep Time: 20min | Cook Time: 15min
Preheat the oven to 425 F.
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.
Whisk together the eggs with the green food coloring. Add the diced ham.
Cook the eggs in a tilt skillet until they are fully cooked and have an internal temperature of 160 F.
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.
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.
To serve, place a stuffed shell on each tray and serve immediately.
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