Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Gruyère cheese
- 4 large eggs
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional garnish: chopped parsley or green onions
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, pierce them with a fork, and rub them with olive oil. Sprinkle with salt and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- Prepare the Spinach Mixture:
- While the potatoes bake, heat a skillet over medium heat with a drizzle of olive oil. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the chopped spinach and cook until wilted. Season with salt and pepper, then set aside.
- Hollow Out the Potatoes:
- Once baked, let the potatoes cool slightly. Cut a small oval opening on the top of each potato and scoop out most of the flesh, leaving a sturdy shell.
- In a bowl, mash the scooped potato flesh with heavy cream, half the shredded cheese, salt, and pepper. Stir in the cooked spinach mixture.
- Assemble the Dish:
- Fill each potato shell with the creamy potato-spinach mixture.
- Make a small well in the center of each potato and crack an egg into it. Sprinkle the remaining cheese over the top and season with smoked paprika, salt, and pepper.
- Bake the Potatoes:
- Lower the oven temperature to 375°F (190°C). Place the filled potatoes back on the baking sheet and bake for 15-20 minutes, or until the egg whites are set and the yolks are slightly runny (or cook longer for firmer yolks).
- Serve:
- Garnish with chopped parsley or green onions and serve warm as a complete meal or a side dish.
Tips:
- For a protein boost, mix cooked crumbled bacon or sausage into the potato-spinach filling.
- Swap the spinach for kale or Swiss chard for variety.