Bacon, Spinach Baked Potatoes

Looking for a tasty, quick, and healthful weeknight dinner?...look no further.  All my kids loved these, the night I made them I had a few 13 year old girls over at the house and they all gave them rave reviews...not one complaint about the spinach. 

Ingredients:

5 medium (baked) russet potatoes 

3 Tbs butter

5 strips of bacon, cut into pieces 

1 leek, trimmed, halved and thinly sliced

1/3 cup chicken broth

1 lb spinach, roughly chopped

1/3 cup sour cream 

salt and pepper

5 boiled eggs, sliced

Directions:

1) Keeping the potatoes warm; heat a Large, Deep cast iron skillet or heavy pot to a medium high heat. Add chopped raw bacon to the hot pan, cooking until they just start to get crispy. Add leeks to the bacon. Cook until the leeks are tender and melted and the bacon is crispy. 

2) Pour the broth into the pan to deglaze it...Stirring and getting all those delicious brown bits off the bottom of the pan and into the leek/ bacon party. Add the chopped spinach and stir until it becomes totally wilted. Turn off the heat and mix in the sour cream. Salt and pepper to taste.

3)  Cut the potatoes in half, braking up the insides a bit with knife or fork then dollop with the butter. Top the prepared potatoes with spinach mixture and place a couple egg slices on top of the spinach. Sprinkle with pepper and enjoy.