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

How to Make It

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.

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.

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Ratings & Reviews

Delish!!

kbickel
April 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!!!

Yummm

JWright
April 27, 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's Review

JoyceEL
October 28, 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's Review

Gourmetita
September 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.

jendaganda's Review

jendaganda
August 24, 2014
N/A