Chik?n Florentine Stuffed Potatoes
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Chik?n Florentine Stuffed Potatoes
Chik'n Florentine Stuffed Potatoes
2 very large Yukon Gold potatoes
2 Quorn Meatless Chik'n Cutlets
Olive oil cooking spray
3 cups baby spinach leaves, torn into 1-inch pieces
1/2 cup shredded smoked mozzarella cheese (in our Deli)
1 (4- oz.) package Red Fork Garlic Parmesan Spinach Skillet Sauce
3 tbsp. grated Parmesan cheese

Serve with a fresh tomato basil salad.

Prep: 10 minutes, Cook: 20 minutes
Makes: 2 large or 4 small servings  

1. Pierce potatoes and place on a microwave-safe plate. Microwave on HIGH for 6 minutes or until almost cooked through. Carefully cut in half and coat sides with cooking spray. Grill over medium-low heat for 5 minutes or until very soft and tender.

2. Coat Chik’n with cooking spray and grill over high heat for a few minutes to lightly char. Cut into bite-size pieces and place in a medium bowl.

3. Scoop potato out of skin, leaving a small rim of potato inside the skin. Mash lightly and add to bowl with Chik’n. Stir in spinach, mozzarella and sauce and spoon back into potato skins. Place on a piece of foil and sprinkle with Parmesan.

4. Grill over low heat for 5 minutes or until filling is very hot and spinach is wilted.

Nutritional Information:
243 calories, 14 g protein, 9 g total fat (1 g sat.), 28 g carbohydrate, 3 g fiber, 3 g sugar, 16 mg cholesterol, 832 mg sodium, 6 points