4 large russet potatoes
1 cup diced cooked ham
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley (optional)
Directions
Wash and dry the potatoes thoroughly. Prick each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle with salt and pepper.
Place the potatoes in a slow cooker and cook on high for 4 hours or until tender.
Once cooked, carefully remove the potatoes and let them cool slightly.
Cut each potato in half lengthwise and scoop out most of the flesh, leaving a small border to support the skin.
In a bowl, mix the diced ham, half of the shredded cheese, and thyme.
Fill each potato skin with the ham and cheese mixture.
Sprinkle the remaining cheese over the top of each stuffed potato skin.
Place the stuffed potato skins back in the slow cooker and cook on high for an additional 30 minutes, or until the cheese is melted and bubbly.
Remove from the slow cooker and garnish with fresh parsley if desired. Serve warm.
Variations & Tips
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For a smoky twist, try using smoked ham or adding a dash of smoked paprika to the filling. You can also substitute the cheddar cheese with a blend of your favorite cheeses, such as Monterey Jack or Gruyere, for a different flavor profile. If you prefer a vegetarian version, replace the ham with sautéed mushrooms or spinach. For a bit of heat, add some diced jalapeños or a sprinkle of red pepper flakes.
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