Spinach Stuffed Potato Skins

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If you’re looking for a lighter version of the cheese laden and bacon studded potato skins served at American pubs everywhere, his WW recipe isn’t going to sate that craving.

But if you’re looking for good side dish, one that help reaches your veggie quotient for the day, give these a try. I love the flavors and textures of the roasted potato skin against the creaminess of the spinach filling. The salty, smoky hit from the turkey bacon studding the top doesn’t hurt either.

Spinach Stuffed Potato Skins
3 medium potato(es), baked, sliced in half and cooled
1 sprays cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese, at room temperature
1/4 tsp table salt
1/4 tsp black pepper
3 slices cooked crisp turkey bacon, crumbled

Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)

Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.

Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.

Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.