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Chicken Bleu Cheese Stuffed Potatoes
Nb persons: 6
Yield: 2 filled halves
Preparation time: 25 mins
Total time: 1.5 hrs
Source: CE 7/10
| 6 | russet potatoes, (about 1.5 lb), peel left on and scrubbed |
| 1/2 lb. | bonless chicken breast, chopped into 1/4" pieces |
| 1/2 t | sea salt, divided |
| 1/4 t | fresh ground black pepper |
| 2 t | olive oil |
| 3 oz. | baby spinach, (about 1.75 cups) |
| 1/2 small | yellow onion, chopped, (about 1/4 cup) |
| 1/4 cup | reduced fat blue cheese, crumbled |
| 2 T | low-fat plain cream cheese |
| 1 t | lemon juice |
Preheat oven to 400 degrees. 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 mins-1hour until tender. Let cool at least 15 mins.
Season chicken w/1/4t salt and pepper. Heat oil in a lg skillet over med-high heat. Cook chicken for 5-7 mins; remove and set aside. Add spinach and onion to same skillet and saute over med-high heat until spinach wilted. Remove from heat; set aside.
Cut potatoes in half lengthwise. Scoop out centers leaving 1/4" shells. In lg mixing bowl, mash potato meat, set aside. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice and remaining 1/4 t salt. Spoon mix into shells and place cut-side-up on a baking sheet misted with spray.
Bake at 400 degrees for 10-15 mins until lightly browned and thoroughly heated.
Nutritional info per two filled potato halves: Calories: 252; Fat: 4g; Sat. Fat: 2g; Mono: 1.5g; Poly: 0.25g; Carb: 40g; Fiber: 3g; Sugar: 2g; Protein: 14g; Na: 219mg; Chol: 25mg.
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