Ingredients

• 4 small russet potatoes (about 8 ounces each)
• 1 red or green bell pepper
• 1 bunch scallions
• 3 slices bacon
• 8 cups packed baby spinach (about 8 ounces)
• Kosher salt and freshly ground pepper
• 1 cup shredded reduced-fat cheddar cheese (about 4 ounces)
• 1/4 cup low-sodium chicken broth
• 1/4 teaspoon hot sauce, plus more for serving
• 4 large eggs

Instructions

1. Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
2. Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
3. Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
4. Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.
5. Photograph by Antonis Achilleos