Pierce potatoes with a fork a few times all around.

Place potatoes 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 0.25 inch thick wall.

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°F.

Lightly spray potato skins on both sides with oil.

Season both sides with salt and pepper.

Fill potato skins with the cooked omelet mixture and top each one with 1 tbsp cheese.

Place on a baking sheet and bake for 5-10 minutes, or until cheese is melted.