Pierce potato with a fork a few times all around. Place in microwave
and cook about 5 minutes per potato. When finished, allow to cool
enough to handle. Cut potatoes in half horizontally. Scoop out
potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after
scooped)
In a large bowl, whisk eggs, milk, salt and pepper. Add onion,
pepper and ham and mix well. Spray a medium nonstick skillet with
olive oil spray and cook the eggs, mixing often.
Heat oven to 450°. Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper. Fill with eggs and top each
one with 1 tbsp cheese. Place on a baking sheet and bake 5-10
minutes or until cheese is melted.
Originally Submitted
11/27/2011
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