Baked jacket potato with spinach, bacon and a poached egg

If there’s one vegetable that I always have in my cupboard, it would have to be potatoes. And when I feel like some comfort food, baked jacket potatoes would have to be one of my favourites.

The best thing about baked potatoes is that they’re so simple. Just pop them in the oven for an hour or so, whip up a delicious topping and you instantly have a hearty comforting meal.

I made baked potatoes with this delicious topping one night recently for dinner when I didn’t feel up to spending too much time in the kitchen or getting takeout. The combination of the crispy bacon, caramelised onions and spinach was delicious over the fluffy potato flesh encased in their golden crunchy skins. But what made them even better was topping them with a soft poached egg. The extra oozy creaminess the egg added to the dish was perfect! Not only is this topping delicious, it’s also nutritious and fulfilling.

These baked potatoes can be served on their own, with a fresh green leaf salad or this fragrant mini roma tomato salad with basil and buffalo mozzarella, that I love.

If you love baked jacket potatoes, then you really must try this recipe and, if you do, I’d love to know your thoughts.

What you need

Serves 4

  • 4 medium sized baking (floury) potatoes
  • Olive oil
  • Sea salt
  • 1 medium red onion – thinly sliced
  • 6 rashers smoked streaky bacon – roughly chopped
  • 4 handfuls of baby spinach (90g) – washed and drained
  • 4 free range eggs
  • Freshly ground pepper

What to do

Heat oven to 200oC

Wash and dry the potatoes thoroughly (to ensure you end up with crispy skin)

Place the potatoes on a baking tray and prick all over with a fork.

Drizzle potatoes with a little olive oil and rub all over. Sprinkle with a little sea salt.

Place the tray in the oven and bake for 1 to 1½ hours, or until the skin is crispy and you can easily push a skewer through the centre.

Remove from the oven and place the potatoes on a board. Cut the potatoes open immediately to avoid them steaming in the centre and becoming soggy.

About 10 minutes before the potatoes have finished cooking, make the topping by heating 1 tablespoon of olive oil in a frypan on a medium heat.

Add the onions and bacon. Fry until the onion has caramelised and the bacon is crispy (about 5 minutes)

Add the spinach and mix through until just wilted. Remove from the heat and cover to keep warm.

To poach the eggs:

Half fill a medium sized pot with water, cover and bring to a simmer.

Add 2 tablespoons of white vinegar – helps to set the egg white.

Carefully break 2 eggs into a bowl without breaking the yolk.

Swirl the water around to create a whirlpool and carefully pour the eggs into the simmering water.

Simmer gently for approximately 2 minutes for soft poached eggs – cook a little longer for firmer eggs.

Drain the eggs on paper towel.

Repeat with the other 2 eggs

To serve, place each potato on a plate. Divide the topping evenly over each potato.

Carefully place an egg on top and season with salt and pepper and serve.