Brunch Spud Boats
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.