Black and Blue Chicken Stuffed Potatoes

Ready to mix up this week’s meal plan with a recipe the whole family will enjoy?  Being from Idaho (known for our potatoes) we love this dish.


  • 6 russet potatoes, peel left on and scrubbed well
  • Olive oil cooking spray
  • food-meals-stuffed-potato1⁄2 lb (about 2 breasts) boneless, skinless chicken breasts, chopped
  • 1 tsp. fresh ground black pepper
  • 2 tsp. extra-virgin olive oil
  • 2 cups baby spinach
  • 1⁄4 cup small yellow or red onion, chopped
  • 1⁄4 cup reduced-fat crumbled blue cheese
  • 2 Tbsp. fat-free plain cream cheese
  • 1 tsp. fresh lemon juice


  1. Wrap potatoes separately in foil and bake in a large baking dish misted with cooking spray for 45 minutes to 1 hour or until tender; let cool at least 15 minutes.
  2. Season chicken with 1 tsp. pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes
or until cooked through; remove from skillet and set aside. Add spinach and onion to same skillet and sauté over medium heat until spinach is wilted. Remove from heat; set aside.
  3. Cut potatoes in half lengthwise. Carefully scoop out centers, leaving 1⁄4-inch-thick shells. In a large mixing bowl, mash potato meat; set aside.
  4. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice, and stir well. Spoon mixture into potato shells, dividing evenly, and place potatoes, cut-side-up, on a baking sheet misted with cooking spray.
  5. Bake for 10 to 15 minutes or until lightly browned and thoroughly heated.



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