Baked in Egg Baked Potato – CrossFit HCC
Call Us: (203) 230-9700

Baked in Egg Baked Potato


Baked in Egg Baked Potato

Baked in Egg Baked Potato

  • Olive oil Cooking Spray
  • 4 large Russet Potatoes, scrub to clean
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 6 cups, lightly packed baby spinach
  • Salt and Pepper, to taste
  • 4 large eggs
  • 1/4 cup grated reduced-fat cheese
  • 1/2 cup fat free plain Greek yogurt
  • 2 Tbsp. chopped scallions or chives


  1. 1. Preheat oven to 425. Line a large baking sheet with foil and mist with cooking spray. Prick potatoes with a fork and place on tray. Bake for 50 minutes, turning once, until tender. Set aside and allow to cool for 20 minutes. Reduce oven to 350.

* These potatoes can also be cooked ahead in the crock pot. Scrub potato, prick with fork and wrap in foil. Cook in crock pot for 2-4 hours.

  1. In a large skillet, mist with cooking spray and heat on medium-low heat. Add onion and garlic and saute for 2-3 minutes, until softened, Add spinach and saute for 3-4 minutes, stirring frequently, until wilted. Remove from heat.
  2. If needed you may need to cut a thin slice off the bottom of the potatoes so they sit flat on cooking sheet. Cut an oval into the top of each potato and scoop out the flesh using a spoon. Leave the shell and 1/2-1/4 inch thick. Reserve potato flesh for future use.
  3. Sprinkle potatoes with salt and pepper. Divide spinach mixture between the potatoes. Carefully crack 1 egg into each potato and top with a bit of cheese. Bake for 18-20 minutes, to desired doneness of the egg. In a small bowl mix together yogurt and scallions. Serve with potatoes.

Recipe from

Leave a Reply