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1
Preheat the oven to 350 degrees F.
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2
Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
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3
Alternatively, you can bake them in the oven for 1 hour.
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4
Let cool until you can handle them with your bare hands.
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5
Trust me on this one, you don't want to be playing hot potato.
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6
Cut each potato in half.
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7
Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
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8
Scoop out the flesh and leave just a small layer of potato around the shell.
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9
Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
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10
Line the 4 potato shells with the wilted spinach leaves.
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11
Crack each egg into a potato shell.
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12
Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
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13
Season with salt and pepper to taste.
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14
Top with grated cheese.
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15
Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
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16
Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
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17
In the meantime, make the salsa by combining all the ingredients.
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18
You can make it as chunky or as smooth as you like.
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19
Serve the potatoes with some salsa on the side.
