Ingredients

The following ingredients have 8 Servings
  • 4 medium russet potatoes
  • 2 oz light cream cheese (softened)
  • 2 Tbsp reduced fat mayonnaise
  • 2 Tbsp non fat plain greek yogurt
  • 1 Tbsp grated parmesan cheese
  • 1 garlic clove (diced)
  • 1 cup fresh baby spinach (chopped)
  • 1 can (6oz artichoke, drained of all liquids and chopped)
  • Dash of salt & pepper
  • 1/4 cup shredded asiago cheese

Instruction

  • Preheat oven to 400F, wash potatoes and then bake in the oven for about 1 hour or until soft. Let potatoes cool for 15-20 min. Cut potatoes in half and then scoop out the inside leaving a little left on potato, you will be using the potato you scoop out so set aside.
  • To make your stuffing, mix together the softened cream cheese, yogurt, mayo, parmesan cheese and diced garlic. Add in your potato that you scooped out and stir well. Mix in chopped spinach, chopped artichoke and salt & pepper.
  • Divide your stuffing mix over your 8 potato shells, sprinkle each with a little of the asiago cheese then return to oven for 20 minutes.
  • Makes 8 stuffed potatoes, serve warm, store leftovers in the fridge.