---------- Recipe via Meal-Master (tm) v8.02
  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,
       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