Scrambled Egg in Potato Skin Cups
6 Potato Skin Cups
1 dozen large eggs, beaten lightly
4 ounces cheddar cheese, coarsely shredded (1 cup)
1/2 pound thinly shredded ham
1 teaspoon of smoked paprika (optional)
1. In a medium bowl, beat the eggs with a generous pinch of salt and pepper.
2. Add eggs to skillet and cook over medium heat. Use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes.
3. Stir in the grated cheddar and shredded ham and cook, stirring, just until melted, about 30 seconds.
4. Transfer the eggs to a platter, sprinkle with smoked paprika and some small strips of ham and serve.