This recipe calls for already baked potatoes so you can turn them into dinner quick and easy any night of the week. If you’re in a rush feel free to microwave the potatoes ahead of time, but they are best when baked for about 1 hour in a 400°F oven.
The classic stuffing is broccoli and you can use steamed or thawed frozen broccoli, but we really liked how spinach worked and highly recommend. You can skip the step of sautéing the spinach, but it is a nice flavor boost.
This meal can be a low calorie dinner or serve half a potato as a side to your favorite fish main or even some Over Easy Eggs..
- Cook Time
- Prep Time
- 4 medium Russet potatoes, baked
- 2 tablespoon extra virgin olive oil, divided
- 8 ounces frozen spinach, thawed and drained
- 2 cloves garlic, minced
- 1/4 cup low fat milk
- 1/4 cup plain low fat Greek yogurt
- 4 green onion, chopped
- Kosher salt to taste
- 1/2 cup shredded cheddar cheese
Preheat oven to 425F.
1. Cut the pre-prepped potatoes in half. Scoop the flesh into a medium bowl, leaving a 1/4-inch thick shell. Place shells on sheet pan, drizzle with evoo and place in oven while you prepare the filling.
2. In a small saute pan with remaining 1 tablespoon evoo saute garlic with spinach until mixed well and fragrant. Turn off heat, add salt to taste.
3. In a bowl, mash potato flesh with butter, milk, yogurt, spinach and green onions. Add salt to taste. Divide mixture among crisped potato skins, bake until hot about 25 minutes. Sprinkle with cheese and bake until melted.
4. Garnish with more green onions if desired.
- Serving Size: 1 potato
- Calories: 350
- Carbohydrate Content: 44 g
- Fat Content: 16 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Sodium Content: 180 mg