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Stuffed Baked Potatoes with Pesto & Eggs

  • 15 m
  • 35 m
Devon O'Brien
“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.”


    • 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


  • 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.
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