This Spinach & Soft Poached Egg Baked Potato is a quietly iconic Irish comfort dish, built on simple ingredients and excellent butter. At its heart is the humble baked potato, a staple of Irish home cooking, elevated with Kerrygold butter, gently wilted spinach, and a perfectly soft poached egg.

The dish starts with a large russet potato, scrubbed clean, pierced, and baked at 200°C / 400°F until the skin is crisp and the inside fluffy. Rubbing the skin with butter or oil and a sprinkle of sea salt helps create that classic crackly exterior. After about 45 minutes, the potato is ready to be split open and fluffed, releasing steam and making room for generous amounts of butter.

Spinach is cooked simply, the Irish way: a knob of Kerrygold butter melted in a pan, fresh spinach added with a pinch of salt, and removed just as it collapses. Keeping the spinach vibrant and barely tender preserves both texture and flavor.

The crowning touch is the soft poached egg. Gently simmered for 2½ to 3 minutes, the egg develops a delicate white and a rich, runny yolk that spills into the potato when cut. Nestled on top of the spinach and finished with cracked black pepper, it ties the dish together.

This Irish baked potato recipe celebrates restraint, quality ingredients, and comfort. It’s proof that traditional Irish food doesn’t need to be complicated—just warm, buttery, and deeply satisfying.