Brunch Spud Boats
|Baking potatoes||3 Medium, scrubbed|
|Non stick cooking spray||1|
|Olive oil||2 Tablespoon|
|Lean ham/Canadian bacon||3 Ounce, chopped (2/3 Cup)|
|Diced zucchini||1⁄3 Cup (5.33 tbs)|
|Diced red bell pepper||1⁄3 Cup (5.33 tbs)|
|Green onions and tops||3 , sliced|
|Eggs||6 , beaten|
|Grated parmesan cheese||2 Tablespoon|
To Make Potato Shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100%) for 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450°F. for 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 shells with cooking spray.
Place on baking sheet and broil until edges are browned and top is slightly crisped but not dry, about 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°F.
In a large skillet, preferably nonstick, over high heat, heat 1 tablespoon oil until hot.
Saute potatoes, 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 for 5 minutes, or until eggs are set and cheese melts.