Spinach and Yogurt Filled Baked Potatoes

Spinach and Yogurt Filled Baked Potatoes

Fiber-filled, cheesy spuds.


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Serves: 4 person(s) Change

Preparation Time: 5 mins
Cooking Time: 1 hr

Heart-Friendly Recipe Low Sodium Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 4 potatoes, unpeeled, washed (5 oz each)
  • 1 packet frozen spinach, thawed and drained well
  • 1/4 cup nonfat plain yogurt
  • 1 pinch black pepper
  • 1/4 cup bread crumbs (1 oz)
  • 1/4 cup lowfat cheese (1 oz)


Preheat oven to 400°F.

Prick the potatoes with a fork and bake for 1 hour or until tender (or microwave on High for 15 minutes).

Cut the tops off the potatoes and scoop out most of the flesh. Combine flesh with spinach, yogurt and pepper and spoon mixture back into potatoes.

Top with combined bread crumbs and cheese. Bake for 10 minutes or until top is crisp and lightly browned.


Serve as a side dish or as a snack.

Thanks to Australian Dairy Corporation