3 medium baking potatoes, scrubbed
1 no-stick cooking spray
2 tbsp olive oil
3 oz chopped lean ham or canadian bacon
1/3 cup diced zucchini
1/3 cup diced red bell pepper
3 green onions, with tops, sliced
6 eggs, beaten
2 tbsp grated parmesan cheese
1 salsa for serving
Directions
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 50 to 60 minutes. They
should be soft but firm enough to dice.
Preheat oven to broil. 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 until edges are browned and top is slightly
crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated
overnight. Refrigerate cooked potato separately. Bring both to room
temperature before filling.)
To make filling: Preheat oven to 500 degrees. 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 they begin 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 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.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER
On 19 FEB 1995 1959 GMT
Servings: 6 servings
Brunch Spud Boats Recipe brought to you by Recipe Ideas
Categories: Brunch
The History of Recipes
We can trace the history of written recipes far back into history, certainly as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these old recipes were just basic hieroglyphic recipes for preparing meals.
Later on, we find a couple of interesting recipe books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the indian food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe publications, the majority of which are now in private libraries. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Brunch Spud Boats recipe.
