Title: Baked eggs & spuds
 Categories: Eggs, Vegetables, Cheese
      Yield: 4 Servings
 
           For thrifty suppers, this
           -is hard to top.  For a
           -salad side dish, toss
           Together julienned peeled
           -broccoli stalks, chopped
           -green onions,
 
  shredded ared cabbage or carrot, and a tangy ranch style dressing. 4
  large potatoes
        1    tbsp butter
        1    onion, chopped half sweet green pepper, chopped
        1    cup chopped mushrooms
        1    cup shredded cheddar cheese
      1/2    cup diced ham
        8    small eggs Pierce potatoes in several places and bake at
  400F for 45 minutes or until tender. Halve lengthwise and scoop out
  flesh, leaving 1/2 inch thick shell and saving flesh for another use.
  Set in greased 13x9 baking dish. Meanwhile, in small skillet, melt
  butter and cook onion, green pepper and mushrooms for about 10
  minutes, or until most of liquid has evaporated. Spoon half of the
  cheese into potato shells, top with mushroom mixture. Sprinkle with
  ham and then top each with egg and sprinkle remaining cheese over
  top. Bake in 400F oven for 8-10 minutes or until eggs are almost set.
  Broil for 2 minutes. Makes 4 servings. Origin: Canadian Living,
  December 1994. Shared