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Spinach artichoke baked potato

4SP blue & green, 2SP purple/3PP
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Side dishes
Servings: 8
Author: Drizzle

Ingredients

  • 4 medium russet potatoes
  • 2 oz light cream cheese softened
  • 2 Tbsp reduced fat mayonnaise
  • 2 Tbsp non fat plain greek yogurt
  • 1 Tbsp grated parmesan cheese
  • 1 garlic clove diced
  • 1 cup fresh baby spinach chopped
  • 1 can 6oz artichoke, drained of all liquids and chopped
  • Dash of salt & pepper
  • 1/4 cup shredded asiago cheese

Instructions

  • Preheat the oven to 400F. Wash the potatoes, and bake in the oven for about 1 hour or until soft. Let the potatoes cool for 15-20 min. Cut the potatoes in half and then scoop out the inside, leaving a little left on each potato. You will be using the potato you scoop out so set aside.
  • To make the stuffing, mix the softened cream cheese, yogurt, mayo, parmesan cheese, scooped out potato and diced garlic in a bowl. Mix in the chopped spinach, chopped artichoke, salt, and pepper.
  • Divide the stuffing mixture over the 8 potato shells, sprinkle each with a little of the asiago cheese, then return to the oven for 20 minutes.
  • Serve warm and enjoy!

Notes

4 points per stuffed potato based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
Smart points- green & blue- 4 using WW recipe builder
Smart Points- purple- 2 using WW recipe builder
Points Plus- 3 using PP calculator

Nutrition

Serving: 1potato | Calories: 126kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1.46g | Sodium: 209mg | Fiber: 2.6g | Sugar: 1.8g