Kerry Withoos, Accredited Practising Dietitian


Baked Eggs in Potatoes

Recipes > vegetarian

This is a terrific low calorie, simple, low fat lunch which can be consumed straight away or made ahead of time and served cold. This would also make a great, quick dinner served with a side salad.

Serves 2


  • 2 medium to large potatoes
  • 4 eggs
  • Handful of baby spinach
  • Small tomato diced
  • Handful of shredded, low fat cheddar cheese [I use Bega 50% Reduced Fat Cheese or Coles Light Mozzarella]
  • Fresh chives
  • Salt & pepper


  1. Preheat the oven to 180° degrees.
  2. Poke holes in the potatoes with a fork. Place in the microwave and cook on high for 7 to 10 minutes until cooked through.
  3. Carefully remove hot potato from the microwave and slice in half length-ways. If it needs more time, place back in the microwave until the centre is cooked.
  4. Scoop out about ½ cup (or more) of potato, leaving an edge around the outside of the hole. Place a few spinach leaves inside the potato and crack an egg on top. Add a tablespoon of diced tomato on top of the egg, season with salt and pepper and sprinkle the cheese on top.
  5. Place in the oven and cook for 20 to 25 minutes until done.