Spinach-Bacon Stuffed Potatoes

By cheeserohan

Ingredients

• 4 small russet potatoes (about 8 oz each)
• 1 red or green bell pepper
• 1 bunch scallions
• 3 slices bacon
• 8 c packed baby spinach (about 8 oz)
• kosher salt and freshly ground pepper
• 1 c shredded reduced-fat cheddar cheese (about 4 oz)
• 1/2 c low-sodium chicken broth
• 1/2 tsp hot sauce, plus more for serving
• 4 large eggs

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. Preheat the oven to 425F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 min. Place directly on the oven rack and b ake until the skin is crisp, about 10 min.

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

3. 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 Tbsp of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 min.

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