Photo of Baked potato skins with creamy spinach and turkey bacon by WW

Baked potato skins with creamy spinach and turkey bacon

2 - 4
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Creamy spinach and salty crumbled bacon make these potatoes an absolute hit. You'll also love the fact that they take just 30 minutes to cook, and most of that time is for hands-off baking. Feel free to make a double batch for your next party as the perfect, most satisfying appetizer or snack ever. To easily dry the spinach, place thawed spinach in a clean kitchen towel and squeeze out all of the liquid over the sink, as though you were wringing out a wet towel. You want as much liquid expelled as possible so the filling doesn't end up too soggy.


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.