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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.

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