1. Coat 4 quart slow cooker with cooking spray. Use fork to pierce each potato in several places before adding to cooker. Cover. Cook on high until tender, 2-3 hours. Remove and let cool.
2. Split potatoes lengthwise; keep halves connected and scoop out some of the flesh, leaving shells 1/2 in. thick. Place shells in slow cooker and flesh in saucepan.
3. Mash flesh with large fork over medium-low heat. Stir in half-n-half and 1 cup of the cheese.
4. Fill shells with potato mixture and sprinkle with ham and remaining cheese. Cover. Cook on high until cheese melts and potatoes are hot, about 1 more hour. Top with scallions
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|Serving Size: 1 Serving (2145g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2016 (54%)|
|Amt Per Serving||% DV|
|Total Fat 224g||299 %|
|Saturated Fat 140.6g||703 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 659.2mg||203 %|
|Sodium 4264.9mg||147 %|
|Potassium 6376.2mg||168 %|
|Total Carbohydrate 253.2g||74 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 235g|
|Protein 193.3g||276 %|
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Calories per serving: 3763
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