Tonight Paula and I were on our own. TJ was in Wilmington for a cross-country meet. We made dinner for the two of us and just relaxed and watched a movie. I chose a recipe from the September issue of Cooking Light magazine that looked good – and it was! The recipe was called Spinach and Ham Stuffed Potatoes. It also let us use up some spinach that was in the freezer. It is always good to use up some ingredients before they go south…

First, pierce 2 or more russet potatoes liberally with a fork. Microwave at HIGH until tender. Remove the potatoes from microwave and cool for 8-10 minutes.

While the potatoes cook, bring 2 tablespoons water to a simmer in a large skillet over medium-high heat. Add 1 5-ounce bag of baby spinach to pan (Note: We used a bag of frozen spinach as noted above…) and cook for 2 minutes, stirring until spinach wilts or thawed / cooked. Cool for 3-5 minutes. Place spinach in a paper towel and squeeze out any excess liquid. Coarsely chop spinach if necessary.

Cut one-third off each potato lengthwise. Remove the pulp from potato, leaving a 1/8-inch-thick shell. Combine the potato pulp, 2 tablespoons of plain greek yogurt, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 2+ ounces of ham, 2 ounces of cheddar cheese, and the spinach in a large bowl, stirring to combine. Evenly fill the potato shells with spinach mixture. Sprinkle with green onions and enjoy!

 

 

 

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