Spinach And Ham Stuffed Baked Potatoes

• 4 (8-ounce) baking potatoes
• 2 tablespoons water
• 1 (5-ounce) bag baby spinach
• 2 tablespoons plain fat-free Greek yogurt
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces lower-sodium ham, diced (such as Boar's Head; about 1/2 cup)
• 2 ounces cheddar cheese, shredded (about 1/2 cup)
• 1/4 cup chopped green onions

1. Pierce potatoes liberally with a fork. Microwave at HIGH 14 minutes or until tender. Remove potatoes from microwave, and cool for 10 minutes.
2. While potatoes cook, bring 2 tablespoons water to a simmer in a large skillet over medium-high heat. Add spinach to pan; cook for 2 minutes, stirring until spinach wilts. Cool for 5 minutes. Place spinach in a paper towel, and squeeze out any excess liquid. Coarsely chop spinach.
3. Cut one-third off each potato lengthwise. Remove pulp from potato, leaving a 1/8-inch-thick shell. Combine potato pulp, yogurt, salt, pepper, ham, cheese, and spinach in a large bowl, stirring to combine. Evenly fill potato shells with spinach mixture; sprinkle with green onions.

baking potatoes, water, baby spinach, yogurt, kosher salt, freshly ground black pepper, lower, cheddar cheese, green onions

Taken from www.myrecipes.com/recipe/spinach-ham-baked-potatoes (may not work)