INGREDIENTS

INSTRUCTIONS

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 <MARK@ALEXR.DEMON.CO.UK> On 19
FEB 1995 1959 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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