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


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

1 potato
422 calories; protein 16.9g; carbohydrates 42.9g; dietary fiber 7.1g; sugars 3g; fat 20.8g; saturated fat 4.6g; cholesterol 191.7mg; vitamin a iu 6898.2IU; vitamin c 30.4mg; folate 196mcg; calcium 198.9mg; iron 5.2mg; magnesium 147.2mg; potassium 1597.9mg; sodium 547.2mg.

2 1/2 fat, 2 1/2 starch, 1 medium-fat protein, 1 vegetable