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,