BATATAS CON HUEVOS -- MEXICAN COMFORT FOOD

Steps:

• Preheat the oven to 350 degrees F.
• Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• Alternatively, you can bake them in the oven for 1 hour.
• Let cool until you can handle them with your bare hands.
• Trust me on this one, you don't want to be playing hot potato.
• Cut each potato in half.
• 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.
• Scoop out the flesh and leave just a small layer of potato around the shell.
• 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.
• Line the 4 potato shells with the wilted spinach leaves.
• Crack each egg into a potato shell.
• 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.
• Season with salt and pepper to taste.
• Top with grated cheese.
• Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• In the meantime, make the salsa by combining all the ingredients.
• You can make it as chunky or as smooth as you like.
• Serve the potatoes with some salsa on the side.