Recipe(tried): Easy Spud Breakfast (baked potatoes stuffed with ham and scrambled egg)

EASY SPUD BREAKFAST
(Diabetic Friendly...unless you eat both servings *smile*)

1 large baked potato with skin *Use left overs*
1/4 cup chopped onions
1/4 cup chopped red or green bell peppers
1 oz. lean ham, chopped
1 large egg, beaten
2 Tbsp. shredded cheddar cheese
Fresh or dried parsley (optional)*

Preheat oven to 400 degrees F.

Slice baked potato in half the long way. Scoop out one-third of the potato pulp (save for another meal). Set shells on an oven safe dish.

Spray a nonstick skillet with vegetable spray and saute onions and peppers for about 5 minutes or until soft. Add ham and saute another 1-2 minutes. Add the beaten egg and cook until egg is done. Add salt and pepper to taste.

Fill each potato half with egg mixture. Top with grated cheese.

Bake 5 minutes. Garnish with parsley.

*I omit the parsley and garnish mine with some sour cream. That's not part of the recipe, but I like it.

Makes 2 servings