Spinach & Pancetta Stuffed Potatoes

Ever since I fell in love with the White BBQ Chicken Potatoes that I shared on this blog quite some time ago, I’m always intrigued by “stuffed potato” recipes. They’re usually pretty simple and make great weeknight dinners due to their minimal effort and easy clean-up. Today’s recipe is no exception. If you don’t own a microwave, you can cook the potatoes in a 450 degree oven for 50 minutes and then follow the remaining instructions as written below.

Spinach & Pancetta Stuffed Potatoes

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Ingredients

  

• 4 baking potatoes
• 2 tbs water
• 1 5 oz bag baby spinach
• 3 tbs plain fat-free Greek yogurt
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 oz diced pancetta such as Boar's Head
• 1/2 cup cheddar cheese
• 1/4 cup chopped green onions

Instructions

 

• Pierce potatoes with a fork. Microwave at 14 minutes on high. Remove from microwave and cool for 10 minutes.
• Meanwhile, in a large skillet, bring 2 tbs water to a simmer over medium-high heat. Add spinach to pan and cook for two minutes, stirring often until spinach wilts. Cool for 5 minutes, then squeeze out excess water by placing spinach in paper towel. Chop spinach.
• Preheat broiler. Cut the top-third off of each potato (length-wise). Remove pulp from potato, leaving a small "shell" inside the skin. Combine the potato pulp, yogurt, salt, pepper, pancetta, cheese and spinach in a large bowl and stir well to combine. Evenly fill potatoes with mixture. Place potatoes on a baking sheet and broil in the oven for 1 minute. Top with green onions and serve.

Notes

Adapted from Cooking Light, September 2014