Gallery

Stuffed Baked Potatoes with Pesto & Eggs

Recipe Summary

active:

15 mins

total:

35 mins

Servings:

Nutrition Profile:

Gluten-Free
Healthy Aging
Healthy Immunity
High-Protein
Low Added Sugars
Low Sodium
Low-Calorie
Soy-Free

Nutrition Info

Ingredients

Ingredient Checklist

4 medium russet potatoes (about 8 ounces each)
½ cup pesto
2 cups sautéed spinach (see Associated Recipes)
4 large eggs, fried or poached
4 teaspoons crumbled cooked bacon

Directions

Instructions Checklist

Step 1

Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.

Advertisement
Step 2

Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the flesh.
Step 3

Top each potato with some pesto, spinach, an egg and bacon. Serve warm.

Associated Recipes

Simple Sautéed Spinach

Nutrition Facts

Serving Size:

1 potato

Per Serving:

422 calories; protein 16.9g; carbohydrates 42.9g; dietary fiber 7.1g; sugars 3g; fat 20.8g; saturated fat 4.6g; cholesterol 191.7mg; vitamin a iu 6898.2IU; vitamin c 30.4mg; folate 196mcg; calcium 198.9mg; iron 5.2mg; magnesium 147.2mg; potassium 1597.9mg; sodium 547.2mg.

Exchanges:

2 1/2 fat, 2 1/2 starch, 1 medium-fat protein, 1 vegetable

,
, ,Balanced
, Gallery Stuffed Baked Potatoes with Pesto & Eggs Recipe Summary active: 15 mins total: 35 mins Servings: 4 Nutrition Profile: Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low Sodium Low-Calorie Soy-Free Nutrition Info Advertisement Ingredients Ingredient Checklist 4 medium russet potatoes (about 8 ounces each) ½ cup pesto 2 cups sautéed spinach (see…
, http://www.edamam.com/ontologies/edamam.owl#recipe_4d8aa6fd0224b3914049bb72a3c638a1

, 4
, Balanced
, Sugar-Conscious,Gluten-Free,Wheat-Free,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,FODMAP-Free
, Sulfites,FODMAP
, Ingredients:

4 medium russet potatoes (about 8 ounces each)
½ cup pesto
2 cups sautéed spinach (see Associated Recipes)
4 large eggs, fried or poached
4 teaspoons crumbled cooked bacon

,
, Gallery Stuffed Baked Potatoes with Pesto & Eggs Recipe Summary active: 15 mins total: 35 mins Servings: 4 Nutrition Profile: Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low Sodium Low-Calorie Soy-Free Nutrition Info Advertisement Ingredients Ingredient Checklist 4 medium russet potatoes (about 8 ounces each) ½ cup pesto 2 cups sautéed spinach (see Associated Recipes) 4 large eggs, fried or poached 4 teaspoons crumbled cooked bacon Directions Instructions Checklist Step 1 Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly. Advertisement Step 2 Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the flesh. Step 3 Top each potato with some pesto, spinach, an egg and bacon. Serve warm. Associated Recipes Simple Sautéed Spinach Nutrition Facts Serving Size: 1 potato Per Serving: 422 calories; protein 16.9g; carbohydrates 42.9g; dietary fiber 7.1g; sugars 3g; fat 20.8g; saturated fat 4.6g; cholesterol 191.7mg; vitamin a iu 6898.2IU; vitamin c 30.4mg; folate 196mcg; calcium 198.9mg; iron 5.2mg; magnesium 147.2mg; potassium 1597.9mg; sodium 547.2mg. Exchanges: 2 1/2 fat, 2 1/2 starch, 1 medium-fat protein, 1 vegetable
,Read More,