Spinach and Ham Stuffed Baked Potatoes

5 Ratings
4 Reviews

By Carolyn Malcoun

Recipe by Cooking Light September 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4 (serving size: 1 potato)

Nutrition Info

Ingredients

4 (8-ounce) baking potatoes
2 tablespoons water
1 (5-ounce) bag baby spinach
2 tablespoons plain fat-free Greek yogurt
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ounces lower-sodium ham, diced (such as Boar's Head; about 1/2 cup)
2 ounces cheddar cheese, shredded (about 1/2 cup)
¼ cup chopped green onions

Directions

Step 1
Pierce potatoes liberally with a fork. Microwave at HIGH 14 minutes or until tender. Remove potatoes from microwave, and cool for 10 minutes.

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Step 2
While potatoes cook, bring 2 tablespoons water to a simmer in a large skillet over medium-high heat. Add spinach to pan; cook for 2 minutes, stirring until spinach wilts. Cool for 5 minutes. Place spinach in a paper towel, and squeeze out any excess liquid. Coarsely chop spinach.
Step 3
Cut one-third off each potato lengthwise. Remove pulp from potato, leaving a 1/8-inch-thick shell. Combine potato pulp, yogurt, salt, pepper, ham, cheese, and spinach in a large bowl, stirring to combine. Evenly fill potato shells with spinach mixture; sprinkle with green onions.

Nutrition Facts

Per Serving:

272 calories; fat 5.2g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.2g; protein 12g; carbohydrates 46g; fiber 5g; cholesterol 21mg; iron 3mg; sodium 429mg; calcium 166mg.

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kbickel

04/09/2016

Had leftover ham from Easter. I had smoked the ham, so it had an amazing flavor. Perfect for this recipe. OH, not a fan of yogurt, so used sour cream. Do again!!!

JoyceEL

04/26/2015

I made these with the added yogurt for more creamy flavor and more of the spices. Instead of regular black pepper I used six pepper blend to give a kick to them. They were easy to make and very tasty.

Gourmetita

10/27/2014

I liked that the recipe was quick and easy to prepare, however I did find it rather bland tasting. I will make it again, but I'll try adding some extra spices.

JWright

09/21/2014

Good!! I doubled garlic salt, pepper and yogurt because the potatoes I used were huge. Use more yogurt to make them creamer. I put them in oven after stuffing t o heat through and melt cheese a bit.

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