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3 md Baking potatoes, scrubbed
No-stick cooking spray
2 tb olive oil
3 oz Chopped lean ham or
-Canadian bacon
1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced
6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving
To make potato shells: Prick potatoes with a fork and
bake in a microwave oven on a plate on high (100
percent) 7 to 11 minutes, rotating after 3 minutes,
until tender when pierced with a knife. Or bake in a
conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.
Preheat oven to broil. Cut potatoes in half lengthwise
and scoop out pulp, leaving a 1/2-inch shell. Dice
scooped-out potato. Spray both sides of potato shell
with cooking spray. Place right side up on a baking
sheet and broil until edges are browned and top is
slightly crisp but not dry, 3 to 4 minutes. (Shells
may be refrigerated overnight. Refrigerate cooked
potato separately. Bring both to room temperature
before filling.)
To make filling: Preheat oven to 500 degrees. In a
large skillet, preferably non-stick, over high heat,
heat 1 tablespoon of oil until hot. Saute potato pulp,
turning with a spatula until they begin to turn
golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute,
stirring, until vegetables soften slightly, about 3
minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir
in green onions. Fill potato shells and sprinkle tops
with cheese, if desired. Place potatoes on baking
sheet and bake 5 minutes, or until eggs are set and
cheese melts. Serve with salsa, if desired.
Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER On 19 FEB 1995 1959
GMT
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