Stuffed Hot Potatoes

Ingredients 2 large baking potatoes 3 tablespoons butter 1/3 cup diced onions 1/3 cup diced peppers (red, yellow, orange) 4 large eggs 1/3 cup shredded Cheddar or favorite cheese Salt and Pepper to taste Sour cream, garnish

Instructions

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.

Refrigerate leftovers.

Preperation Time

10 minutes