Instructions: * Bake potatoes at 400F until soft, about 45 minutes. Cool, and slice in half, lengthwise. Scoop out most of the insides and reserve for mashing later.

** You can use any veggies or cooked meat of your choice.

Spray the potato halves lightly with cooking oil spray and sprinkle on seasoning(s) of choice. Place under broiler until brown and crisp. (If you like your skins very crisp, you can broil the bottom of the skins first.)

Note that these broiled skins can be wrapped in foil and refrigerated for several days.

Lightly beat the Egg Beaters with the skim milk and salt and pepper. Saute the red bell peppers, Southwest seasonings, garlic, and scallions under tender. (I use water to loosen the veggies when they begin to stick, but you may use any sauteing medium of your choice.) Remove the veggies from the skillet, and add the eggs. Gently scrap the bottom of the pan to move the edges of the eggs to the center. When almost cooked, add the sauteed veggies. Cover and stir occasionally until the eggs are cooked.

Spoon a little salsa into the cavities of the potato skins. Fill the skins with the cooked eggs. Top with some pieces of sliced nf cheese. Place under broiler until melted. Serve with salsa and nonfat yogurt or sour cream.

NOTES : My husband says that brunch was absolutely one of the best ever. I thought it was one of the easiest ever, so I thought Id share it with you.

We love potato skins, but I never knew what to do with the leftover potatoes. Then I learned that Graham Kerr
*prefers* to make mashed potatoes from baked potatoes, rather than from boiled.

So now I almost always bake potatoes, scoop out the insides and save them for mashing the next day, and then broil the potato skins.

I used to brush the skins with Egg Beaters, then season them. But I find that we like the skins just as much without the egg wash, so I no longer bother with it. I give the skins a quick squirt of olive oil spray and then sprinkle on the seasonings of choice - usually Cajun, Southwestern, or garlic and onion powder. Sometimes Ill add a slice of cheese or two, and then pop them under the broiler. We always eat them with salsa and nf yogurt or nf sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.