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.

Devon O'Brien
Source: EatingWell Magazine, October 2019


Recipe Summary

15 mins
35 mins


Ingredient Checklist


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.

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Nutrition Facts

422 calories; protein 16.9g 34% DV; carbohydrates 42.9g 14% DV; exchange other carbs 3; dietary fiber 7.1g 28% DV; sugars 3g; fat 20.8g 32% DV; saturated fat 4.6g 23% DV; cholesterol 191.7mg 64% DV; vitamin a iu 6898.2IU 138% DV; vitamin c 30.4mg 51% DV; folate 196mcg 49% DV; calcium 198.9mg 20% DV; iron 5.2mg 29% DV; magnesium 147.2mg 53% DV; potassium 1597.9mg 45% DV; sodium 547.2mg 22% DV.