SPINACH-BACON STUFFED POTATOES

Spinach-Bacon Stuffed Potatoes image

Wellness Tip: Pile on the scallions: Just 1 stalk provides 43 percent of your recommended daily intake of vitamin K, key for cardiovascular health.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 small russet potatoes (about 8 ounces each)
1 red or green bell pepper
1 bunch scallions
3 slices bacon
8 cups packed baby spinach (about 8 ounces)
Kosher salt and freshly ground pepper
1 cup shredded reduced-fat cheddar cheese (about 4 ounces)
1/4 cup low-sodium chicken broth
1/4 teaspoon hot sauce, plus more for serving
4 large eggs

Steps:

Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.

Nutrition Facts : Calories 460 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 215 milligrams, Sodium 500 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 23 grams