In a large mixing bowl combine the eggs, lime juice, lime zest, peppers salt, pepper, cumin, hot sauce, cilantro, avocado, half and half, cheddar cheese and pepper jack cheese and blend together well. Using a box shredder, grate one cup of potatoes (skin on). Blend into egg mixture. Pour into individual popover pan (about 3/4 full) that has been coated with cooking spray. Place popover pan on a cookie sheet. Bake for about 20-22 minutes in a preheated 375° oven. When done, remove and let cool about 10 minutes then gently nudge out using a butter knife around the edges. Option: Serve on a bed of shredded iceberg lettuce drizzled with sour cream. Grate on some additional lime zest with a few drops of hot sauce.