Western Omelet Potato Skins

By SLSkibby

Ingredients

• 2 medium russet potatoes
• olive oil spray
• 2 large eggs
• 3 egg whites
• 2 T fat free milk
• 2 thin slices lean ham, chopped
• 2 T chopped onion
• 1/2 C bell pepper, chopped
• salt and fresh pepper
• 4 T reduced fat cheddar cheese

Details

Servings 2

Preparation

Step 1

Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.