Egg 'n' Baked Potatoes

INGREDIENTS:

• Olive oil cooking spray
• 4 large Russet potatoes, scrubbed (I prefer Yukon Gold Potatoes myself)
• 2 slices all-natural turkey bacon (no nitrites or nitrates 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 grated reduced-fat cheddar cheese
• 1/2 cup 2% plain Greek yogurt
• 2 tbsp chopped scallions or chives

INSTRUCTIONS:

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.