Ranch-Chicken Stuffed Baked Potatoes #Rsc

• 1 lb chicken breast
• 4 baked idaho potatoes (cooled)
• 1 cup fat free Greek yogurt
• 2 cups frozen spinach
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
• 1 cup reduced-fat cheddar cheese
• 4 ounces reduced-fat cream cheese
• 4 slices turkey bacon (well done)
• 1/4 cup chopped green shallot

1. Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
2. Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
3. Cook marinated chicken in large skillet till fully cooked.
4. Add Frozen Spinach and continue heating.
5. Remove from stove and stir in Cream Cheese.
6. Preheat oven to 350 degrees.
7. Cut small layer off the top of each baked potato and scoop out most of the potato.
8. Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
9. Bake in oven for 15 minutes or until cheese is melty.
10. Top with shallots and serve hot.

chicken breast, potatoes, greek yogurt, frozen spinach, mix, cheddar cheese, cream cheese, turkey bacon, green shallot

Taken from www.food.com/recipe/ranch-chicken-stuffed-baked-potatoes-rsc-495219 (may not work)