Twice Baked Baby Potatoes & Egg

Nashville bound tomorrow, so today I planned to use foods at home I did not want to waste.  Ricotta and feta cheese, local potatoes, paired with baked eggs and the last of my container garden vegetables made a delicious skillet dinner (and a few leftover for breakfast!)  The recipe is inspired by Eating Well. 

Twice Baked Baby Potatoes & Egg

(Serves 3)

Scrub and pierce the skin of potatoes.  Bake at 350 for 45 minutes.
6 baby potatoes
Using a grapefruit spoon, scoop out filling of potatoes, leaving shell intact.

Saute shallot and garlic in olive oil for a few minutes.  Add spinach and fresh herbs.  Stir to wilt.  Remove from heat.
1 tablespoon shallot, diced
2 garlic cloves
1/2 cup fresh cut spinach
2 tablespoon fresh cilantro
2 sprigs oregano
1 teaspoon olive oil

Mix potato filling, cheeses and vegetables.  Fill potato skins with mixture.
1/3 cup ricotta cheese, part-skim
2 tablespoon feta cheese
Bake at 350 F. for 20 minutes.

Break eggs over potatoes.  Bake an additional 10-15 minutes. 
2 eggs