Baked Potato Omlette

• 3 Medium to large Potatoes
• 4 large eggs
• 1 cup shredded Mozzarella Cheese
• 2 green onion stalks chopped
• 3/4 tbsp Cooking with Greens Go To Blend
• 1 cup chopped cooked ham or bacon
• 1/4 cup chopped baby spinach
• olive oil
• Cooking with Greens Pink Himalayan Sea Salt

Preheat oven to 400 degrees. Massage potatoes with olive oil and sprinkle liberally with Pink Himalayan sea salt. Place on baking sheet and bake for 45 to 50 minutes. Remove from oven and slice off the  top 1/2 inch of each potato. With a spoon, scoop out the innards of the potato flesh and place half of that in a bowl. Add in the eggs, spinach, chopped green onion, ham or bacon, Go To blend and half the cheese. Mix all ingredients well and pour into scooped out potato shells. (There may be some filling leftover that you can bake in a separate small baking dish). Bake for 35 to 45 minutes until done in the middle. Place oven on broil, sprinkle tops of potato with remaining cheese and broil until melted. Serve.