Creamy Spinach Potatoes w Baked Eggs

Creamy Spinach Potatoes w Baked Eggs
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 3
  • 3 baked potatoes
  • 1 cup spinach packed, roughly chopped
  • 1 tsp olive oil
  • ¼ cup light sour cream
  • ¼ cup shredded cheddar cheese
  • 2 scallions, minced
  • ½ tsp salt and pepper
  • 3 eggs
  1. Preheat oven to 350F.
  2. To prep potatoes, begin by slicing an oval into the tops of the potatoes leaving a ½" rim. Flip the potatoes over and slice a very thin sliver off the bottom so that all the potatoes can lay flat.
  3. Scoop the inside of the potatoes out, again leaving about ½" layer of potato intact.
  4. Reserve half of the scooped out insides (make mashed potatoes or fritters with the other half!) in a large mixing bowl. Mash until most lumps are gone and potatoes are fairly smooth.
  5. Heat olive oil in a small sauté pan over medium high heat. Add spinach and cook for about 1-2 minutes or until wilted.
  6. Add spinach, sour cream, cheddar cheese, salt, pepper and scallions to the mashed potatoes. Mix until thoroughly combined. Taste and adjust for seasonings.
  7. Scoop about 2-3 tablespoons of the potato-spinach mixture into the insides of the hollowed out potatoes. Press with you fingers so there is still a well or hole that can hold the egg.
  8. Crack the eggs carefully into a small ramekin and then transfer into each of the potatoes. Add additional shredded cheese if desired.
  9. Bake potatoes for about 20 minutes or until the whites are set. Enjoy hot!