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.
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.
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.
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
Vitamin A (138% daily value), Vitamin C (50% dv), Folate (49% dv), Iron (28% dv), Calcium (20% dv)