When I made these last week I realized it had really been a while since I had enjoyed a good potato. I really think the last time I actually ate a potato (other than french fries, every so often) was last year on a road trip when we stopped at Wendy's (I always get the potato and chili). No, no, I'm wrong, the last time I had a potato was when Nick made me a delicious fish dinner on my 30th birthday. Yes, he made petite potatoes with olive oil and rosemary. How could I forget?! Anyway, what I'm trying to say is that I always forget about potatoes. They get such a bad rap, but they can really be a great addition to, or main part of a meal (and they are cheap). We tend to forget that while they may have a lot of carbs (oh no, carbs!) they also have a good source of vitamin C, iron, fiber and calcium.
Clean Eating's Egg 'n' Baked Potatoes
Modified slightly from a June 2013 Clean Eating Magazine recipe
Olive Oil cooking spray
4 large russet potatoes, scrubbed
4 slices all-natural turkey bacon (no nitrates or nitrates added)
1/4 cup finely chopped yellow onion **
2 cloves garlic **
6 lightly packed cups baby spinach
1/4 tsp each sea salt and ground pepper
4 large eggs
1/4 cup grated reduced-fat cheddar cheese **
1/2 cup fat-free plain Greek yogurt **
2 Tbsp. chopped chives
1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and mist with cooking spray. Prick potatoes with a form and transfer to tray. Bake for 50 minutes, turning once, until tender. Set aside to cool for 20 minutes. Reduce oven temperature to 350 degrees.
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 (if using) and saute for 2 to 3 minutes, until softened. Add spinach and saute 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 ~1/4-inch thick shell. Reserve potato flesh for future use (see my recipe on Thursday!)
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 (I kept mine a bit runny). In a small bowl mix the yogurt and chives and serve with potatoes.
**NOTE: If you are following a low FODMAPs diet omit the garlic and onion (I made mine without these ingredients and they were still spectacular. The chives added a slight oniony flavor, which was nice).
|Estimated Nutrition Facts for 1 potato|
Nutrition Highlights: Under 350 calories, excellent source of protein, iron, vitamin C and vitamin A. Good source of calcium. And of course, not listed, potatoes are a good source of blood pressure-lowering potassium.
As you can see my eggs almost escaped the potato. But alas, they stayed in!
And I kept my egg nice and runny. With the chives and yogurt sauce, this was absolutely perfect. Oh yeah, and the bacon. I loved that part too, of course.
So, what do you do with the leftover potato filling? You'll have to wait until Thursday to find out. I may have made something sweet.....
QUESTION: When was the last time you ate a potato??
And I'll leave you with this to drool over......homemade graham crackers served with a chocolate mouse and toasted marshmallows. This was our dessert when we went out to dinner this weekend with my uncle and his friend Larry. To die for.
I hope everyone has a great Monday!
The Candid Rd