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Sunday, August 15, 2010

Chicken Blue-Cheese Stuffed Potatoes

Sunday night I made this clean recipe for my husband and I, and it was delicious! Its a great one-dish meal or as a side.

6 russet potatoes (about 1.5lbs), peel left on and scrubbed well
olive oil cooking spray
1/2 lb boneless, skinless chicken breasts (about 2 breasts), chopped into 1/4 inch pieces
1/2 tsp sea salt, divided
1/4 tsp fresh ground black pepper
2 tsp olive oil
3oz baby spinach (about 1 3/4 cups)
1/2 small yellow or red onion, chopped (about 1/4 cup)
1/4 cup reduced fat blue cheese, crumbled
1 tbsp low-fat plain cream cheese
1 tsp fresh lemon juice


  1. Preheat oven to 400 degrees F. 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 to 1 hour or until tender; let cool for 15 minutes
  2. Season chicken with 1/4 tsp of sale and pepper. Heat oil in a large skillet over medium high heat. Add chicken and cook for 507 minutes or until cooked through; remove from skillet and set aside. Add spinach and onion to skillet and saute over medium heat until spinach is wilted. Remove from heat and set aside.
  3. Cut potatoes in half lenghtwise. Carefully scopp out centers, leaving 1/4 inch thick shelles. In a large mixing bowl mash potatoes meat; set aside.
  4. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice, and remaining 1/4 tsp of salt, stirring well. Spoon mixture into potato shells, dividing evenly and place potatoes cut side up, on a baking sheet and mist with cooking spray.
  5. Bake at 400 degrees F for 10 to 15 minutes or until lightly browned and thoroughly heated.

Nutrients per potato (2 filled halves): Calories:252, Total Fat:4g, Fiber 3g, Protein 14g

Clean Eating Magazine July/August 2010

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