Tuesday, October 26, 2010

western omelet potato skins with pepper jack cheese and smoked paprika

you will need: sharp knife, cutting board, a fork, paper towels, mixing bowl, skillet and baking sheet
yields 2 servings

2 medium russet potatoes
4 large eggs
1/4 cup milk
2 slices deli ham, chopped small
2 tablespoons onion, chopped small
2 tablespoons mushroom, chopped small
1/2 cup red and green bell pepper, chopped small
1/2 cup pepper jack cheese
pam
salt and pepper
smoked paprika


preheat oven to 450 degrees. using a fork, pierce potato several times and place in microwave on a paper towel. cook 10 minutes.

cook onions, pepper and mushrooms in a skillet until done. reducing heat, add ham. whisk eggs, milk and salt and pepper in bowl. add eggs to veggies in skillet and scramble (leave it a little less done than you like to allow for cooking in oven). remove from heat.

when potatoes are finished cooking, remove from microwave and stick in freezer to cool (about 5 minutes). cut potatoes in half horizontally, scooping out potato 'guts'. leave a 1/4 inch thick wall.

spray potato skins with pam before placing on baking sheet. fill each skin with egg mixture. top with 2 tablespoons cheese. bake 10-15 minutes or until cheese is melted. season with paprika.


**fry up the potato guts in the skillet (high heat) with some butter until browned and crunchy, or mash and make potato pancakes.

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