2 large waxy potatoes, washed
2 tbsp olive oil
Pinch salt flakes and pepper
¼ cup brown onion, finely chopped
1 garlic clove, minced
2 cups baby spinach
2 large eggs
¼ cup cheddar cheese, grated
Greek yoghurt and sliced spring onions, to serve
Preheat oven to 200˚C.
Line a baking tray with foil and massage olive oil and sea salt into the potatoes (this will get them extra crispy!). Bake for 1 hour, turning once, so the skin is crispy and the middle is soft. Cool for 10 minutes.
Heat an oiled pan and saute onion and garlic for about 3 minutes. Add spinach and sauté for a further 3 minutes, stirring frequently, until wilted. Remove from heat.
Slice the top of the cooled potato off lengthways, and spoon out the inside (keep to make potato cakes at another time), leaving a thick potato shell. Leave these in the foil-lined baking tray.
Divide spinach mixture evenly between the two potatoes, stuffing into the cavity, and carefully crack one egg into each and top with cheddar cheese and a crack of black pepper.
Bake in the oven at 200°C for 15-20 minutes, until your egg is cooked just the way you like it and the cheese has melted.
Serve with a dollop of plain Greek yoghurt and spring onions.