Recipe#10710

Title: Brunch Stuffed Potatoes

Newsgroups: rec.food.recipes,rec.food.cooking 
 From: japlady@nwu.edu (Rebecca Radnor) 
 Subject: Brunch Spud Boats 
 Message-ID: <199412060628.AA233905287@casbah.acns.nwu.edu> 
 Date: Tue, 6 Dec 1994 06:28:15 GMT 

Makes 6 servings
 3 medium baking potatoes, scrubbed
 No-stick cooking spray
 1-2 tablespoons olive oil
 2/3 cup chopped lean ham or Canadian bacon (3 ounces)
 1/3 cup diced zucchini
 1/3 cup diced red bell pepper
 3 green onions, with tops, sliced
 6 eggs, beaten
 2 tablespoons grated Parmesan cheese (optional)
 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.