Egg ‘n’ Baked Potatoes

Make your baked potatoes into a meal with the simple and scrumptious addition of crisp turkey bacon, garlicky sautéed spinach and a wholesome egg.
Egg 'n' Cheese

Photo: Yvonne Duivenvoorden

By James Smith

Serves: 4
Hands-on Time: 25 minutes
Total Time: 1 hour, 35 minutes

INGREDIENTS:

  • Olive oil cooking spray
  • 4 large Russet potatoes (about 9 oz 
each), scrubbed
  • 2 slices all-natural turkey bacon (no nitrites or nitrates added)
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 6 lightly packed cups baby spinach
  • 1/4 tsp each sea salt and fresh ground 
black pepper
  • 4 large eggs
  • 1/4 cup grated reduced-fat cheddar cheese
  • 1/2 cup 2% plain Greek yogurt
  • 2 tbsp chopped scallions or chives

INSTRUCTIONS:

  1. Preheat oven to 425˚F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick potatoes with a fork 
and transfer to tray. Bake for 50 minutes, turning once, until tender. Set aside to cool for 
20 minutes. Reduce oven temperature to 350˚F.
  2. Meanwhile, mist a large skillet with cooking spray and heat on medium-low. 
Add bacon and cook for 5 to 6 minutes, turning occasionally, until crisp. Transfer to a paper towel–lined plate. When cool enough to handle, chop into small pieces.
  3. To skillet on medium-low, add onion and garlic and sauté for 2 to 3 minutes, until softened. Add spinach and sauté for 
3 to 4 minutes, stirring frequently, until wilted. Remove from heat.
  4. If needed, cut a thin slice from long side of each potato so they sit flat on sheet. Cut an oval into the top of each potato and scoop out flesh using a spoon or a melon baller, leaving a shell about 1/3-inch thick. Reserve potato flesh for future use. 
(MAKE AHEAD: Potatoes can be baked, cooled and scooped up to 2 days in 
advance. Cover and refrigerate.)
  5. Sprinkle potatoes with salt and pepper. Divide spinach mixture and bacon evenly among potatoes. Carefully crack 1 egg into each potato and top with cheese, dividing evenly. Bake for 18 to 20 minutes, to desired doneness of egg. In a small bowl, combine yogurt and scallions and serve with potatoes.

Nutrients per serving (1 stuffed potato): Calories: 313, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 46 g, Fiber: 4 g, Sugars: 2 g, Protein: 19 g, 
Sodium: 413 g, Cholesterol: 225 mg

Nutritional Bonus: Just 1 serving 
of these cheesy potatoes contains nearly 25% of your recommended daily value (DV) of manganese, a mineral that supports thyroid health.
  • Amy DeLano

    Made these last night! I think the spinach mixture (with the bacon also mixed in) is really good all by itself! My husband declared that these were epic and we didn’t even bother with the yogurt and chives. I’ll be making them again.

    • lesley.

      what did you do with the potato that is scooped out?

      • Amy DeLano

        I used some pretty small potatoes (2 eggs just filled six of them) so I had enough potato flesh left over from the scooping for a carb snack for my husband and myself to have after one of our semi-daily runs. If you used bigger potatoes, you could probably have enough left over to make a makeshift “mash” for the whole family on a later date.

      • Doreen Borynsky

        maybe mash then a bit and sever them on the side

  • Victoria Snell

    This recipe turned out great! Mine were a little heavy on the potato, but the filling was delicious–I’d love to try it on an English muffin.

  • GANGStarr Marizle

    I tried this today for lunch… VERY tasty! I didn’t have the chives though.

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