Pierce potato with a fork a few times all around.
Place in microwave and cook about 5 minutes per potato.
When finished, allow to cool enough to handle.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
In a large bowl, whisk eggs, milk, salt and pepper.
Add onion, pepper and ham and mix well.
Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
Heat oven to 450°.
Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper.
Fill with eggs and top each one with 1 tbsp cheese.
Place on a baking sheet and bake 5-10 minutes or until cheese is melted.