A delightful twist on a classic comfort food, these stuffed potato boats are filled with egg and topped with a zesty salsa.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking from the start.
Pierce the potatoes all over with a fork and microwave them for about 10 minutes, or until tender.
Microwaving the potatoes speeds up the cooking process compared to baking.
Let the potatoes cool slightly, then cut them in half lengthwise.
Use a sharp knife for clean cuts and to avoid tearing the potato skin.
Scoop out the insides of the potatoes, leaving a small border to create a shell.
Save the scooped-out potato for another recipe, like mashed potatoes.
Line the potato shells with fresh spinach leaves.
Spinach adds a layer of flavor and nutrition to the dish.
Crack an egg into each potato shell, being careful not to break the yolk.
Cracking the egg into a small bowl first helps ensure no shell pieces get in.
Season the eggs with salt and pepper, then sprinkle shredded cheese on top.
Adjust the seasoning to your taste preferences.
Place the filled potato shells on a baking sheet lined with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Bake in the oven for 20 minutes, or until the eggs are set and the cheese is melted.
Check the eggs periodically to avoid overcooking.
Meanwhile, prepare the salsa by dicing the tomatoes and onion, and mixing them with chopped cilantro, lime juice, salt, and pepper.
Adjust the lime juice and seasoning to balance the flavors.
Serve the stuffed potato boats hot, with the fresh salsa on the side.
Garnish with extra cilantro for a fresh touch.
