Low-Fat Cheesy Spinach Chicken Twice Baked Potatoes
Serving Size / Yield
- four 8 to 10-oz. baking potatoes
- one 14-oz. bag frozen chopped spinach
- 8 slices fat-free Swiss cheese
- 1/2 C. fat-free half and half
- 10-12 oz. diced cooked chicken breast
- 1 C. fat-free sour cream
- 1 tsp. garlic powder
- salt and pepper
- 1/4 C. dried bread crumbs
- 1/4 C. Parmesan cheese
- cooking spray
Wash and poke potatoes, then microwave about 6 minutes. (Microwaves vary, so the potatoes should be "squeeze" tender and not over-cooked.) Allow them to cool for about ten minutes. As they have to be cut in halves anyway, now is a good time so they will cool quicker.
In a non-stick skillet sprayed with cooking spray, add frozen spinach and cook over medium heat until no longer frozen. Lay all 8 slices of cheese on top of the spinach, reducing heat to low. Let cook until melted and then stir in the half and half. This dish can be used on its own as a very yummy side dish. Remove from heat.
After potatoes have cooled, hold each half in one hand and gently scoop out the potato leaving a potato skin shell. Do this with each of the halves. Heat oven to 450. Spray baking sheet with cooking spray. Lay empty potato skins open sides down on the pan. Spray the tops and sprinkle with salt and pepper. Bake for fifteen minutes, then remove from oven to fill.
While the skins are crisping in the oven, mash up the potatoes in a large bowl. I used my potato ricer (it's so fun and easy to use), which makes it easier for combining with other ingredients. Add chicken, sour cream and garlic powder. Stir in spinach mixture and gently mix well. When skins are done, fill each half. These will be quite full and heaping. Place them back on the baking sheet. Combine bread crumbs and Parmesan in small bowl. Sprinkle some on top of each potato half. Top with cooking spray. Bake for ten more minutes and serve!