These are from the current issue of Clean Eating magazine. They are SO good - I could eat them every day! Cook you potatoes the night before otherwise it takes forever to make these - or if you're a better planner than I am (which is probably everyone in the world) you can do it all on the same day!
Chicken Blue-Cheese Stuffed Potatoes
Clean Eating Magazine J/A 2010 page 65
6 russet potatoes, peel left on and scrubbed well
Olive oil cooking spray
½ lb boneless, skinless chicken breasts (about 2 breasts), chopped into 1/4-inch pieces.
½ t sea salt, divided
¼ t fresh ground black pepper
2 t olive oil
3 oz baby spinach (about 1 ¾ cups)
½ small yellow or red onion, chopped (about ¼ cup)
¼ cup reduced-fat blue cheese, crumbled
2 T low-fat plain cream cheese
1 t fresh lemon juice
1. Preheat oven to 400 degrees F. With a fork, poke holes in potatoes. Wrap potatoes separately in foil and bake in a large baking dish misted with cooking spray for 45 minutes to 1 hour or until tender; let cool at least 15 minutes.
2. Season chicken with ¼ t sea 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. Remove from heat; set aside.
3. 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.
4. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice and remaining ¼ t salt, stirring well. Spoon mixture into potato shells, dividing evenly, and place potatoes, cut side up, on a baking sheet misted with cooking spray.
5. Bake at 400 degrees F for 10-15 minutes or until lightly browned and thoroughly heated.
Nutrients per potato (2 filled halves): Calories: 252, Total Fat: 4g, Sat.Fat: 2g, Mono.Fat: 1.5g, Poly.Fat: 0.25g, Carbs: 40g, Fiber: 3g, Sugars: 2g, Protein: 14g, Sodium: 219mg, Cholesterol: 35mg