Baked Potato Skins With Creamy Spinach and Turkey Bacon

Total Time
30 min
10 min
20 min
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 spray

1 spray(s)

chopped frozen spinach

20 oz, thawed and squeezed dry

low fat cream cheese

4 oz, at room temperature

table salt

¼ tsp

black pepper

¼ tsp

cooked turkey bacon

3 slice(s), crumbled


  1. 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.)
  2. 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.
  3. Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
  4. Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.


To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.

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