Edit ModuleShow Tags

Creamy Spinach Potato with a Baked Egg

Creamy Spinach Potato with a Baked Egg

Article author photo. Maria Tadic This featured post is by Maria Tadic, RD. You can follow this blogger on Twitter @mewinebrenner.

When I miss breakfast, my whole day is off. To be honest, I look forward to eating breakfast every morning. Especially when breakfast includes the classic combo of eggs and potatoes.

Whether it's scrambled eggs and hash browns, or sunny-side up with home fries, eggs and potatoes are a match made in heaven. One of my newest breakfast obsessions is this Creamy Spinach Potato with a Baked Egg. Hollowed out potatoes become the ideal vehicle to house a perfectly cooked egg.

This compact all-in-one breakfast is great for busy mornings, but also satisfying for lunch or a quick dinner. On weekends, I like to whip up a batch of two or three. Then, I keep them in the refrigerator and warm them in the microwave or oven for a delicious meal in just a few minutes.

Creamy Spinach Potato with a Baked Egg

Recipe by Maria Tadic, RD


  • 3 baked potatoes
  • 1 cup packed spinach, roughly chopped
  • 1 teaspoon olive oil
  • ¼ cup light sour cream
  • ¼ cup shredded cheddar cheese
  • 2 scallions, minced
  • ½ teaspoon salt
  • ½ pepper
  • 3 eggs


  1. Preheat oven to 350°F.
  2. To prep potatoes, slice an oval into the tops of the potatoes, leaving a ½-inch rim. Flip the potatoes over and slice a very thin sliver off the bottom so that all the potatoes can lay flat.
  3. Scoop the inside of the potatoes out, leaving about a ½-inch layer of potato intact.
  4. Reserve half of the scooped-out insides in a large mixing bowl. (Use the remaining scooped-out baked potato for mashed potatoes or fritters.) Mash until most lumps are gone and the potatoes are fairly smooth.
  5. Heat olive oil in a small sauté pan over medium-high heat. Add spinach and cook for 1 to 2 minutes or until wilted.
  6. Add wilted spinach, sour cream, cheddar cheese, salt, pepper and scallions to the mashed potatoes. Mix until thoroughly combined. Taste and adjust for seasonings.
  7. Scoop 2 to 3 tablespoons of the potato-spinach mixture into the hollowed out potatoes. Press with your fingers so there is still a well or hole that can hold the egg.
  8. Crack each egg into a small ramekin. Then transfer one egg into each potato. Top with additional shredded cheese, if desired.
  9. Bake potatoes for about 20 minutes or until the whites are set. Enjoy hot.

Maria Tadic, RD, is a bariatric dietitian in Virginia. Read her blog, BeanAFoodie.com, and connect with her on Twitter, Facebook and LinkedIn.

Edit Module

More Stone Soup

The Right Foods at the Right Time: Circadian Rhythms and Nutrition

The Right Foods at the Right Time: Circadian Rhythms and Nutrition

The circadian rhythm, or a person’s 24-hour cycle, is a relatively new piece of the puzzle to understanding the obstacles we face to achieve a healthy lifestyle.
Get Comfortable With Kohlrabi

Get Comfortable With Kohlrabi

Kohlrabi is also known as German turnip or turnip-cabbage — in fact, the name itself comes from the two German words for turnip and cabbage, even though it is officially neither.
Parmesan Lentil Soup

Parmesan Lentil Soup

This lentil soup has veggies and protein (love you lentils!) put also the right amount of flavor from a Parmesan rind and fresh lemon thyme. Thank goodness for leftovers! I could eat this all day.
Why This Registered Dietitian's Kid Eats School Lunch

Why This Registered Dietitian's Kid Eats School Lunch

In our house, we nudge our school-age child toward buying a hot school lunch. If you haven't been to a school lunch cafeteria in while, I urge you to visit your child at lunch — you might be surprised.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop