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