Egg ‘n’ Baked Potatoes

This particular recipe was one I found while searching for “clean eating” recipes.  I have done stuffed baked potatoes before, but never with an egg and the concept really intrigued me.  I imagined the rich creamy yolk oozing over the entire thing and it made my mouth water.  While it wasn’t quite as I had imagined since the yolk was only slightly runny at the suggested cook time,  I still really enjoyed these, and as always, the knowledge that you are eating clean and healthy always makes a dish more enjoyable.

I wasn’t able to find a nitrate-free turkey bacon, but I did find a regular version that was, so I just used that.  I don’t hate turkey bacon, but I much prefer the real thing anyway.  Other than a bit of time, this is a fairly easy dish to prepare.  The good news is that you can bake the potatoes, and scoop them out in advance which cuts off a large portion of the time when it actually comes time to make them.  The one issue I had was the moisture inside… there wasn’t an abundance, but in a couple it did run out onto the plate a bit.  I am not really certain if perhaps the egg wasn’t fully cooked inside the potato, or if most of the liquid came from the spinach.  Likely it was a bit of both.  Now obviously you don’t want runny whites, but I definitely did want runny yolk so I didn’t want to cook them any longer.  I think next time I would sort of wring out the spinach mixture a little before stuffing the potatoes and see if that makes a difference.

Overall, I did enjoy these, and I would make them again.

 

Egg ‘n’ Baked Potatoes

Serves : 4

Ingredients :

  • olive oil cooking spray
  • 4 large russet potatoes (about 9oz each)
  • 2 slices all-natural turkey bacon (no nitrates or nitrites added)
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 6 lightly packed cups baby spinach
  • 1/4 tsp. each sea salt, and fresh ground black pepper
  • 4 large eggs
  • 1/4 cup reduced fat cheddar cheese, shredded
  • 1/2 cup plain Greek yogurt
  • 2 T. chopped scallions or chives

Directions :

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
(MAKE AHEAD: Potatoes can be baked, cooled and scooped up to 2 days in 
advance. Cover and refrigerate.)
  5. Sprinkle potatoes with salt and pepper. Divide spinach mixture and bacon evenly among potatoes. Carefully crack 1 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.

Recipe from Clean Eating Magazine

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Published in: on September 12, 2013 at 1:07 pm  Comments (1)  
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