Brunch Spud Boats

Brunch Spud Boats Ingredients

3 md Baking potatoes, scrubbed	1/3 c Diced red bell pepper
No-stick cooking spray	3 Green onions, with tops,
2 tb Olive oil	6 Eggs, beaten
3 oz Chopped lean ham or	2 tb Grated Parmesan cheese
1/3 c Diced zucchini	Salsa for serving

Instructions for Brunch Spud Boats

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: OatsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs	Ham	Olive Oil	Onion
Parmesan	Potato	Red Bell Pepper	Zucchini

for flavor and categorization

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