- 2
- 20 mins
- 45 mins
Ingredients
- 2 medium russet potatoes
- olive oil spray
- 2 large eggs
- 3 egg whites
- 2 tbsp fat free milk
- 2 thin slices lean ham, chopped
- 2 tbsp chopped onion
- 1/2 cup bell pepper, chopped
- salt and fresh pepper
- 4 tbsp reduced fat cheddar cheese
- I didn't have an onion so I skipped that, I used turkey bacon instead of the ham and only had mozzarella cheese **
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.
Recipe adapted from http://www.skinnytaste.com/2010/09/western-omelet-potato-skins.html