Egg & Potato Breakfast Boat

What better way to start off the morning than with Clean Eating’s hearty baked potato and eggs? Steamy Russet potatoes are halved then stuffed with crispy turkey bacon and garlicky sautéed spinach. Save time in the morning by baking, cooling, and scooping the potatoes, up to two days in advance. Turn up the heat with your favorite hot sauce or fresh chopped jalapeño peppers.



Ingredients for servings

  • large large Russet potatoes about 9-ounces each, scrubbed

  • 2 large all-natural turkey bacon no nitrites or nitrates added

  • 0.25 cup yellow onion finely chopped

  • 2 cloves garlic minced

  • 6 cups baby spinach lightly packed

  • 0.25 teaspoon sea salt

  • 0.25 teaspoon fresh ground

  • black pepper

  • 4 large eggs

  • 0.25 cup grated reduced-fat cheddar cheese

  • 0.5 cup educed-fat (2%) plain Greek yogurt certified gluten-free if necessary

  • 2 tablespoon chopped scallions or chives

Directions

  • Preheat oven to 425˚F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick potatoes with a fork and transfer to tray. Bake for 50 minutes, turning once, until tender. Set aside to cool for 20 minutes. Reduce oven temperature to 350˚F.

  • Meanwhile, mist a large skillet with cooking spray and heat on medium-low. Add bacon and cook for 5 to 6 minutes, turning occasionally, until crisp. Transfer to a paper towel–lined plate. When cool enough to handle, chop into small pieces.

  • To skillet on medium-low, add onion and garlic and sauté for 2 to 3 minutes, until softened. Add spinach and sauté for 3 to 4 minutes, stirring frequently, until wilted. Remove from heat.

  • If needed, cut a thin slice from long side of each potato so they sit flat on sheet. Cut an oval into the top of each potato and scoop out flesh using a spoon or a melon baller, leaving a shell about 1/3-inch thick. Reserve potato flesh for future use.

  • Sprinkle potatoes with salt and pepper. Divide spinach mixture and bacon evenly among potatoes. Carefully crack one egg into each potato and top with cheese, dividing evenly. Bake for 18 to 20 minutes, to desired doneness of egg. In a small bowl, combine yogurt and scallions, and serve with potatoes.

  • TIME SAVING TIP - Bake, cool and scoop the potatoes up to two days in advance. Then, cover and refrigerate until ready to cook and serve.

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