Baked Potato Skins With Creamy Spinach and Turkey Bacon

Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party. 4 pointsplus

Baked Potato Skins With Creamy Spinach and Turkey Bacon

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  • Prep Time


  • Total Time


  • Servings



  • 3

    small uncooked potato(es), baked, sliced in half and cooled

  • 1

    spray(s) cooking spray

  • 20

    oz chopped frozen spinach, thawed and squeezed dry

  • 4

    oz low fat cream cheese, at room temperature

  • ¼

    tsp table salt

  • ¼

    tsp black pepper

  • 3

    slice(s) cooked crisp turkey bacon, 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.


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