Stuffed Baked Potatoes with Pesto & Eggs

Stuffed Baked Potatoes with Pesto & Eggs

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From: EatingWell Magazine, October 2019

Top baked potatoes with fried eggs, pesto, spinach and bacon for a loaded baked potato that's perfect for an easy dinner or hearty brunch. Omit the bacon for a vegetarian version that's just as delicious.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 medium russet potatoes (about 8 ounces each)
  • ½ cup pesto
  • 2 cups sautéed spinach (see Associated Recipes)
  • 4 large eggs, fried or poached
  • 4 teaspoons crumbled cooked bacon

Preparation

  • Prep

  • Ready In

  1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
  2. Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
  3. Top each potato with some pesto, spinach, an egg and bacon. Serve warm.

Nutrition information

  • Serving size: 1 potato
  • Per serving: 422 calories; 21 g fat(5 g sat); 7 g fiber; 43 g carbohydrates; 17 g protein; 196 mcg folate; 192 mg cholesterol; 3 g sugars; 0 g added sugars; 6,898 IU vitamin A; 30 mg vitamin C; 199 mg calcium; 5 mg iron; 547 mg sodium; 1,598 mg potassium
  • Nutrition Bonus: Vitamin A (138% daily value), Vitamin C (50% dv), Folate (49% dv), Iron (28% dv), Calcium (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ fat, 2½ starch, 1 medium-fat protein, 1 vegetable

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