Microwave on High for 5 minutes.
Turnover and continue cooking on High until tender all the way through, about 4 minutes more.
(Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.)
Chop enough of the potato flesh to equal about 1 cup.
(Save the remaining potato for another use or discard.)
Heat butter in a large nonstick skillet over medium-high heat.
Add bell pepper, scallions and the chopped potato.
Cook, stirring often, until the pepper softens, 3 to 4 minutes.
Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes.
Generously stuff each potato half with about 1/2 cup of the egg mixture.
Let cool completely, then individually wrap with heavy-duty foil.
Refrigerate or store in a cold cooler for up to 1 day.
Prepare a campfire and let it burn down to the coals.
(Alternatively, unwrap and reheat in the microwave.)
Tips
To make ahead: Store in a refrigerator or cold cooler for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
