Scrambled Egg Potato Bites

Ingredients:
8 Red potatoes
3 Eggs
2 Tbs. Milk
Salt and Pepper
1/2 Green pepper, finely chopped
1/4 c. Shredded cheddar cheese
Fresh chopped Parsley for garnish

Preheat oven to 400 degrees. Bake the potatoes on a baking sheet for 30-35 minutes or until fork tender. Set aside and let cool. In a bowl, whisk the eggs, milk, salt and pepper together. Pour into a skillet heated at medium-low heat. Keep stirring the eggs until almost fully cooked through (scrambled) and then add the green pepper. Set aside. Cut each potato in half. Use a melon baller to scoop out a hole in the center of each potato half. (Save the potato balls to make a hash later on). Spoon the scrambled egg mixture into the holes of the potato, heaping on top a little bit. Sprinkle each one with the shredded cheddar. Put back into the oven under broil for about 2 minutes, or until the cheese is fully melted and the potatoes are warmed through again. Sprinkle with the fresh Parsley.