What you'll need to serve this meal to six:
6 russet potatoes with the peel left on (maximize your nutrients!)
Olive Oil Cooking Spray
1/2 lb boneless, skinless chicken breasts, chopped into 1/4 in pieces
1/4 tsp ground black pepper
1/2 tsp sea salt
2 tsp olive oil
3 oz baby spinach
1/2 small onion chopped
1/4 cup reduced-fat blue cheese
2 tbsp low-fat cream cheese
1 tsp lemon juice
How to make it:
Step One: Preheat your oven to 400 degrees. Stressed out from the week? Grab a potato in one hand and a fork in the other and get out some aggression by poking holes into your potatoes. When you're done, hide the evidence by wrapping your potatoes with foil. Place your foil wrapped potatoes in a large baking dish misted with cooking spray and bake until the potatoes are tender (45 mins-1 hr).
Step Two: Season your chopped chicken with salt and pepper. Heat your olive oil in a large skillet over medium-high heat and cook your chicken for 5-7 mins. Once your chicken is cooked through, remove the chicken from the skillet and add your spinach and onion. Saute these veggies over medium-high heat until the spinach is wilted. Set the spinach and onions aside.
Step Three: Cut your baked potatoes in half lengthwise and scoop out the centers. In a large mixing bowl, mash the potato insides.
Step Four: Mix together the potato meat, chicken and veggies, blue cheese, cream cheese, and lemon juice. Then spoon the mixture into your hollowed out potatoes. Place the potatoes on a baking sheet misted with cooking spray.
FINALLY: Bake your stuffed potatoes for 10 to 15 mins at 400 degrees or until the potatoes are lightly browned.
Are you going to cook with us tonight? Let us know your thoughts by posting in the comments below:
