Omelet Loaded Potato Skins

2 medium russet potatoes

Olive oil spray or butter spray
2 large eggs
3 egg whites
2 tbsp milk
2 thin slices ham, chopped
2 tbsp chopped onion
1/2 cup bell pepper, chopped
salt and fresh pepper
4 tbsp cheddar cheese

Pierce potato with a fork a few times all around.  Bake in 400 degree oven or 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.

Heat oven to 450°.  Lightly spray potato skins on both sides with oil.  Season both sides with salt and pepper.   Place on sheet pan and return skins to the oven to crisp while making eggs.  In a large bowl, whisk eggs, milk, salt and pepper.  Add onion, pepper and ham and mix well.  Add some of the scooped out potato if you wish.  Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.

Remove potato skins from oven and fill with eggs. Top each one with 1 tbsp cheese and bake 5-10 minutes or until cheese is melted.

Use the scooped out potato flesh, to make hash browns, potato cakes, mashed potatoes, etc. 

To prepare ahead—bake potatoes, and scoop out. Store in refrigerator. When ready to use heat oven to 450 and spray potatoes on both sides with oil, seasoning with salt and pepper, place on sheet pan and put in oven. Prepare eggs as described and when ready remove potatoes from oven, and complete recipe as described.