Western Omelet Breakfast Potato Skins

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 Potato medium or 426g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Sliced ham

  Extra lean

  2 slice oval or 54g

• Onions

  Raw

  2 tbsp chopped or 20g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  4 tbsp, shredded or 28g

Directions

1. Preheat the oven to 450°F.
2. Pierce each potato with a fork several times and microwave about 5 minutes each until tender.
3. Allow potatoes to cool slightly, then cut in half horizontally. Scoop out the potato flesh, leaving a 1/4 inch thick shell.
4. In a large bowl, whisk together eggs, milk, salt, and pepper.
5. Stir in the onion, red bell pepper, and ham.
6. Heat olive oil in a medium skillet and cook the egg mixture, stirring often.
7. Lightly spray the potato skins with oil and season with salt and pepper.
8. Fill each potato skin with the egg mixture and top with cheddar cheese.
9. Place on a baking sheet and bake for 5-10 minutes until the cheese is melted.