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. Source: EatingWell Magazine, October 2019

Devon O'Brien


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.

  • 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.

  • Top each potato with some pesto, spinach, an egg and bacon. Serve warm.

Nutrition Facts

422 calories; 20.8 g total fat; 4.6 g saturated fat; 192 mg cholesterol; 547 mg sodium. 1598 mg potassium; 42.9 g carbohydrates; 7.1 g fiber; 3 g sugar; 16.9 g protein; 6898 IU vitamin a iu; 30 mg vitamin c; 196 mcg folate; 199 mg calcium; 5 mg iron; 147 mg magnesium;