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 |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Wow! I have tried many of the stuffed baked potatoes, but this one is the topper! I think adding the chicken broth makes the filling creamier and combines all the flavors perfectly. A keeper.