Maybe not a quick meal, but it goes together quickly if you bake the potatoes over the weekend or cook them the day of using the crockpot.
By the way, did you know that baked potatoes will keep nicely in the refrigerator for up to a week? Simply wrap the cooked potatoes in foil and they’re good to go!
- 2 baked potatoes
- 5 oz. frozen spinach, thawed and drained(if using fresh, steam before using)
- 1 T. Greek yogurt or low-fat sour cream
- 1/4 t salt
- 1/4 t black pepper
- 2 oz shredded smoked turkey (we’re working through Greenburg turkey, which I’ve been storing in portion-sized packs in the freezer since Christmas)
- Shredded cheddar cheese, to taste
Cut 1/3 off each potato lengthwise. Remove pulp from potato, leaving about an 1/8″ thick shell. Stir potato pulp, yogurt, salt, pepper, ham, and spinach together in a large bowl. Evenly fill potato shells with mixture. Bake at 350F for 15 min, topping lightly with cheese and baking for 5 more min.
Note: The flavor can be a little bland, so you might want to add in a little more salt and pepper, or use Chipotle Tabasco sauce like we did. Delicious!!
