Stuffed Hot Potatoes
Wash potatoes to remove any dirt.
Poke with fork several times.
Place in microwave oven and cook on HIGH heat for 4 minutes.
Carefully turn over potatoes and continue to cook on HIGH heat for 4 to 5 additional minutes or until potatoes are softened.
Let potatoes cool slightly.
Cut potatoes in half.
Remove centers of potatoes with spoon, placing removed potato in bowl, leaving a ¼-inch edge around potato skins.
Place 1 cup of potato (reserve any additional potato for another use) in small bowl; set aside.
In 10-inch non-stick frying pan place butter. Cook over medium heat until butter melts (2 to 3 minutes).
Add onions and peppers. Continue cooking, over medium heat, stirring occasionally, until onions and peppers are softened (4 to 5 minutes).
Meanwhile, in small bowl place 4 eggs. Using wire whisk, stir until eggs are well mixed. Add eggs to onion mixture in skillet.
Continue cooking, over medium heat, stirring occasionally, until eggs are softly set ( 4 to 5 minutes).
Add reserved 1cup potatoes and shredded cheese to egg mixture. Continue cooking, stirring occasionally, until cheese melts and potatoes are heated through (3 to 4 minutes). Add salt and pepper to taste.
Carefully scoop out ¼ egg mixture into each of four reserved potato shells. Garnish with sour cream if desired. Serve.