Spinach Stuffed Potatoes

These spinach stuffed potatoes are a healthier option over twice baked. Stuffing with sauteed spinach, lighting up on the cheese and by using light ricotta in place of sour cream gives a filling and satisfying meal while still feeling indulgent. The water chestnuts can be optional, but they give just a nice little crunchy texture to the potatoes.

Get  happy with a simple stuffed potato.


Tips and Techniques: Use either a sweet potato or regular white potato. Keep in mind the sweet potato is a healthier option and in my opinion does provide a tastier base.



Spinach Stuffed Potatoes

2 extra large potatoes (sweet or white) 
2 cups spinach (1 cup per potato)
drizzle of oil oil 
1/4 cup yogurt
1/2 cup light ricotta cheese
4 cloves garlic, minced
1/2 cup onion, finely diced
1/4 cup Parmesan cheese
1/4 cup water chestnuts, finely diced
pepper
salt

Begin by cleaning the potatoes, place in a 350 degree oven until fork tender. Remove from the oven and cool slightly (this step can be done a day ahead of time.)

Drizzle the olive oil in a large saute pan. Add in the onion and cook over medium heat until they begin to soften. Add in the garlic and spinach, cook until the spinach begins to wilt, tossing often.

In the meantime, mix the yogurt, ricotta cheese and water chestnuts together. Add salt and pepper to taste, set aside. Cut the potatoes in half lengthwise, scoop out most of the flesh leaving enough for the potato to hold it's shape. Add the potato flesh to the cheese mixture.

Remove the spinach from the heat and toss with the cheese and potato mixture. Add a sprinkling of salt and pepper to the potato shells, then refill each with the cheese mixture. Place in a preheated oven to warm through.  Remove from the oven, sprinkle with the Parmesan cheese and place under the broiler until the cheese is melted. Serve immediately.