Instructions: Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan.

Meanwhile, rinse spinach and tear each leaf into three or four pieces. With a bit of water clinging to the spinach leaves, add to mayo in saucepan.

Cook uncovered, along with the green onions, until barely wilted. Stir often. Break the eggs over the spinach-onion mixture and stir slightly to scramble as the eggs set.

To serve, use a fork to break open each hot potato and mash to form a solid bed on each plate. Salt potato layer lightly and dot with Dijonnaise; spread to distribute evenly. Sprinkle with a little shredded Monterey Jack.

Top with scrambled spinach-egg-onion mixture in an even layer. Salt lightly, if desired. Sprinkle remaining shredded cheese on top. Serve hot.

cholesterol. To reduce fat and cholesterol, use egg substitute instead of whole eggs; buy a skim-milk mozzarella instead of Monterey Jack cheese, and use less in the topping. If sodium is a concern, this is still tasty without any table salt.

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