Ingredients
- Cooking spray
- 4 large Russet potatoes (about 9-ounces 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 cups lightly packed baby spinach
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 4 large eggs
- 1/4 cup grated reduced-fat cheddar cheese
- 1/2 cup reduced-fat (2%) plain Greek yogurt (certified gluten-free if necessary)
- 2 tablespoons chopped scallions or chives
- First you need to 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 and then bake for 50 minutes, turning once, until tender. Set aside to cool for 20 minutes. Reduce oven temperature to 350˚F.
- While thats cooking in 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.
- Put 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. 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.
- Sprinkle potatoes with salt and pepper. Divide spinach mixture and bacon evenly among potatoes. Carefully crack one 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.
