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.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 460 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 215 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 7 grams
- Protein
- 23 grams
Ingredients
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
Directions
- 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.
