Loaded Breakfast Potatoes

Ingredients

• 4 medium baked potatoes
• 2 green onions, green and white parts chopped
• 4 large eggs
• 4 egg whites
• 1/4 cup shredded reduced-fat Cheddar cheese
• 1/4 cup salsa
• Greek yogurt
• crumbled bacon
• chopped spinach

Directions

1. Carefully slice the tops off four baked potatoes.
2. Scoop out most of the insides and set aside.
3. Reheat the potatoes in the microwave or oven.
4. Coat a medium nonstick skillet with cooking spray and place over medium heat.
5. Add the green onions and cook for two minutes, until they start to soften.
6. Add the reserved potato to the skillet and stir to combine with the onions.
7. Meanwhile, whisk together the eggs and egg whites in a medium bowl.
8. Pour into the skillet and cook, stirring often with a spatula, until the eggs are just set.
9. Stir in the cheese and remove from heat.
10. Place each potato on a plate and evenly divide the eggs among them.
11. Top with one tablespoon salsa and serve immediately.
12. Add any additional toppings if desired.