Preheat oven to 450
Using a mandolin, thinly slice baking potato, very thin.
Place parchment paper on heavy duty cooking sheet.
Overlap potato slices. Dry potatoes with paper towel to lessen moisture. Salt. Spray or brush lightly (very lightly) with olive oil.
Place in oven. Bake or roast 5-10 minutes. Use timer and start with five minutes. You don’t want edges to get too crispy, but potatoes should be lightly golden browned.
While potatoes are in the oven...
Beat eggs. Add salt and pepper.
While potatoes are baking, scramble eggs in pan spayed with oil to soft as they will be placed in blanket of potatoes and cooked again.
Take potatoes out, layer, eggs, spinach and cheese. Sprinkle with bacon bits (or mushrooms).
Pull parchment paper off and turn potatoes over, to stuff the crispy side.
Place back into oven to brown and melt cheese. You will have to continue to use parchment paper, which will be used to turn the blanket over.
Bake a minute or two each side to melt the cheese inside.