2 Russet potatoes
4 Eggs; whisked
1/2 lb. thick cut bacon; diced
1/2 c. Cheddar cheese; shredded
8 c. Spinach
2 c. Mushrooms
3 cloves Garlic; minced
1/2 c. Goat cheese; crumbled
Prep. Time: 10 minutes
Cook Time: 1 hr. 30 min.
Looking for a brunch option that doesn’t require you to stand over the stove flipping pancakes? This recipe might just fit the bill! A brunch twist on twice-baked potatoes, this dish incorporates bacon, eggs, cheese, spinach and mushrooms to yield a hearty but healthy meal.
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1. Preheat the oven to 400°F; wrap potatoes in aluminum foil and bake for 45 minutes to an hour. Remove from the oven, reduce the temperature to 350°F, and let the potatoes cool until you can handle them. [Note: this can be done ahead of time.]
2. While the baked potatoes are cooling, brown bacon is a very large frying pan until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel, reserving the drippings in the pan.
3. In the same frying pan, sauté the onions and garlic until softened, about 2 minutes.
4. Add the mushrooms and sauté about 5 minutes more, stirring often. Add spinach slowly and stir; cook until spinach is wilted.
5. Transfer spinach mixture to a 9”x13” baking dish, lightly coated with non-stick cooking spray or olive oil. Arrange in an even layer and sprinkle with goat cheese.
6. When potatoes have cooled enough to handle, cut in half lengthwise and scoop out the centers, leaving a 1/8 to 1/4 inch layer of potato with the skin and creating four potato “boats”. Place the scooped out portion in the frying pan.
7. Add to the frying pan the crisped bacon and heat gently for about 4 minutes, stirring to break up the potato. Transfer mixture to a mixing bowl and stir in shredded cheddar and eggs.
8. Refill the potato halves with the bacon, egg, and potato mixture. Arrange the potato boats on top of the spinach, pressing into the mixture. Place the dish in the oven for 15 minutes at 350°F or until the egg mixture sets. Remove from oven, let stand for 3-4 minutes, then serve.