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Spinach and Ham Stuffed Baked Potatoes

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 potato)


  • 4 (8-ounce) baking potatoes
  • 2 tablespoons water
  • 1 (5-ounce) bag baby spinach
  • 2 tablespoons plain fat-free Greek yogurt
  • 1/4 teaspoon kosher salt
  • 1/4 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)
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 272
  • fat 5.2 g
  • satfat 3.1 g
  • monofat 1.5 g
  • polyfat 0.2 g
  • protein 12 g
  • carbohydrate 46 g
  • fiber 5 g
  • cholesterol 21 mg
  • iron 3 mg
  • sodium 429 mg
  • calcium 166 mg

How to Make It

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

  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.

  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.