Brunch Spud Boats
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Brunch Spud Boats
  Brunch  
Last updated 6/12/2012 1:11:06 AM. Recipe ID 38525. Report a problem with this recipe.
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      Title: Brunch spud boats
 Categories: None
      Yield: 6 Servings
 
      3 md Baking potatoes, scrubbed
           No-stick cooking spray
      2 tb Olive oil
      3 oz Chopped lean ham or
           -Canadian bacon
    1/3 c  Diced zucchini
    1/3 c  Diced red bell pepper
      3    Green onions, with tops,
           -sliced
      6    Eggs, beaten
      2 tb Grated Parmesan cheese
           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.
  
  Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
  rec.food.cooking Submitted By MARK ALEXANDER 
  On 19 FEB 1995 1959 GMT
  




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Recipe ID 38525 (Apr 03, 2005)

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