Recipe Finder
Sunnyside Stuffed Baked Potatoes
A filling dish on its own, or serve with a fresh green salad!
Prep Time
15 mins Cook Time
1 hr Yield: 4 servings
15 mins Cook Time
1 hr Yield: 4 servings
- Vegetarian
Ingredients
- 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
Preparation
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.
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