Baked Potato Skins With Creamy Spinach and Turkey Bacon
- Total Time
Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party.
uncooked potato(es)3 small, baked, sliced in half and cooled
cooking spray1 spray(s)
chopped frozen spinach20 oz, thawed and squeezed dry
low fat cream cheese4 oz, at room temperature
table salt¼ tsp
black pepper¼ tsp
cooked turkey bacon3 slice(s), 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.