Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Serves 4 (serving size: 1 potato)


Ingredient Checklist


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

  • 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.

  • 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

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.