Cheesy Spinach & Bacon Stuffed Breakfast Potatoes

These hearty stuffed potatoes combine crispy bacon, melty cheddar, and fresh spinach with a perfectly cooked egg inside. A viral twist on baked potatoes that’s trending for good reason! Ideal for weekend brunch or meal prep mornings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium russet potatoes (scrubbed)
• 6 slices bacon (chopped)
• 1 cup fresh spinach (chopped)
• 4 large eggs
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Rub potatoes with olive oil and salt, then bake directly on oven rack for 45 minutes until tender.
2. Cook bacon in skillet until crispy. Remove and drain, leaving 1 tbsp grease in pan.
3. Sauté spinach in bacon grease until wilted. Mix with cooked bacon.
4. Slice off top 1/4 of each potato. Scoop out center flesh, leaving 1/4-inch shell.
5. Brush potato insides with olive oil and return to oven for 5 minutes to crisp.
6. Divide spinach-bacon mixture among potatoes, then crack an egg into each.
7. Top with shredded cheese and bake at 375°F for 12-15 minutes until egg whites set.
8. Sprinkle with paprika and pepper. Serve hot with optional hot sauce or green onions.

Chef's Note

For extra crispy potato skins, rub them with olive oil and salt before baking.

Make-Ahead Tips

Prep potatoes and filling separately, then stuff and bake fresh in the morning.

Substitutions

Turkey bacon or vegan cheese can be used for dietary needs.