Western Omelet Breakfast Potato Skins

Instructions

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