- 6
Ingredients
- 6 russet potatoes (about 1 1/2 lb), peel left on and scrubbed well
- Olive Oil cooking spray
- 1/2 pound chicken tenders (tendon removed), chopped into 1/4-inch pieces
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- 3 ounces baby spinach (about 1 3/4 cups)
- 1/2 small onion (white, yellow or red) chopped, about 1/4 cup
- 1/4 cup reduced-fat blue cheese, crumbled
- 2 tablespoons low-fat plain cream cheese
- 1/4 cup low-sodium chicken broth
Preparation
Step 1
Preheat oven to 400*. With a fork, poke holes in potatoes. Wrap potatoes separately in foil and bake place each wrapped potato directly on oven racks for 45 minutes to 1 hour or until tender; let cool at least 15 minutes.
Season chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes or until cooked through; remove from skillet and set aside. Add spinach and onion to same skillet and saute over medium heat until spinach is wilted. If it needs more moisture add the chicken broth. Remove from heat; set aside.
Cut potatoes in half lengthwise. Carefully scoop out centers, leaving 1/4-inch-thick shells. In a large mixing bowl, mash potato meat; set aside.
Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese and any additional chicken broth you feel it may need for it to become creamy. Add remaining 1/4 teaspoon salt. Stir well. Spoon mixture into potato shells, dividing evenly, and place potatoes, cut-side-up, on a baking sheet misted with cooking spray.
Bake at 400 degrees f. for 10 to 15 minutes or until lightly browned and thoroughly heated.
Serves 6. Nutrients per potato (2 filled halves): Calories 252; total fat 4g, carbs 40g, fiber 3g, protein 14g.