Sunnyside Stuffed Baked Potatoes
A filling dish on its own, or serve with a fresh green salad!
15 mins Cook Time
1 hr Yield: 4 servings
- 4 large russet potatoes
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 cup baby bella mushrooms, thinly sliced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 cups spinach, chopped
- 4 large Eggland's Best eggs
- 1 teaspoon fennel seed
Preheat oven to 400 degrees F; scrub skin of potatoes and dry completely; poke 5 holes in each potato with a fork and place in oven for 1 hour.
In a medium skillet over medium heat, add olive oil and onion and cook for 8 minutes; lowe rheat and add mushrooms, salt, and pepper; stir for 5 minutes. Toss in spinach and cook until wilted, approximately 2 minutes.
Cook eggs sunny side-up in a medium non-stick skillet over medium heat. After 2 minutes, sprinkle eggs with fennel seeds and continue to cook until yolk is set.
To assemble, slice potatoes lengthwise (use caution as potato may be very hot); top with mushroom and spinach mixture, and set egg on top. Serve immedately.
Your Ratings and Comments
Please sign in to rate or comment. Sign in with Facebook or use your Eggland's Best account.