Spinach-Bacon Stuffed Potatoes

Wellness Tip: Pile on the scallions: Just 1 stalk provides 43 percent of your recommended daily intake of vitamin K, key for cardiovascular[ health.]

Total Time:
40 min
10 min
30 min

4 servings

  • 4 small russet potatoes (about 8 ounces each)
  • 1 red or green bell pepper
  • 1 bunch scallions
  • 3 slices bacon
  • 8 cups packed baby spinach (about 8 ounces)
  • Kosher salt and freshly ground pepper
  • 1 cup shredded reduced-fat cheddar cheese (about 4 ounces)
  • 1/4 cup low-sodium chicken broth
  • 1/4 teaspoon hot sauce, plus more for serving
  • 4 large eggs
  • Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.

  • Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.

  • Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.

  • Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.

  • Photograph by Antonis Achilleos

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