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Stuffed Baked Potatoes with Pesto & Eggs
“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
1Pierce 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.
2Holding 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.
3Top each potato with some pesto, spinach, an egg and bacon. Serve warm.