Name: Wild & Crazy Spud "Boats"
Cook time: 1 h 30 min
Ingredients: 3 medium baking potatoes, scrubbed; non-stick cooking spray; 1 1/2 tablespoon olive oil; 2/3 cup lean ham, chopped or Canadian bacon (3 ounces); 1/3 cup zucchini, diced; 1/3 cup red bell pepper, diced; 3 green onions, with tops, sliced; 6 eggs, beaten; 2 tablespoon grated Parmesan cheese (optional); Salsa, for serving

Wild & Crazy Spud "Boats"

Tired of always cooking the same old easy potato recipes? Jazz up your potato routine with this recipe for Wild & Crazy Spud "Boats." Whether you serve them for dinner or brunch, these spectacular spuds are one of the most delicious dishes we've ever had. Reconsider the way you think about cooking with potatoes by checking out this inventive and incredibly good baked potato recipe.

Cooking Time1 hr 30 min

Ingredients

3 medium baking potatoes, scrubbed
non-stick cooking spray
1 1/2 tablespoon olive oil
2/3 cup lean ham, chopped or Canadian bacon (3 ounces)
1/3 cup zucchini, diced
1/3 cup red bell pepper, diced
3 green onions, with tops, sliced
6 eggs, beaten
2 tablespoons grated Parmesan cheese (optional)
Salsa, for serving

Instructions

Preheat oven to 450 degrees F.
To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450 degrees F for 50 to 60 minutes. They should be soft but firm enough to dice.
Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil in oven until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes.
Set oven to 500 degrees F.
In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saute potato pulp, turning with a spatula until it begins to turn golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute, stirring, until vegetables soften slightly, about 3 minutes.
Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions.
Fill potato shells with potato pulp mixture and sprinkle tops with cheese, if desired.
Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts.
Serve with salsa, if desired.