Baked Potato Skins with Creamy Spinach & Turkey Bacon

Serving Size: 1/2 potato per person
WW Points per Serving: 2

3 medium potatoes, baked, sliced in half and cooled
Cooking spray or olive oil
20 oz chopped frozen spinach, thawed & squeezed dry
4 oz of light cream cheese, at room temperature
¼ tsp salt
¼ tsp black pepper
3 slices cooked crisp turkey bacon, crumbled

Preheat oven to 400 degrees.
Scoop out flesh of potatoes, leaving about ¼ of potato flesh around the edges.
(Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on baking sheet and spray each with 1 spray of cooking spray. (You could add 1 tsp of olive oil to the inside of the potato to get your serving of oil – just increase the point for each potato half by 1 point each).
Bake until lightly browned – about 15 minutes.
While potatoes skins bake, combine spinach, cream cheese, salt & pepper in a medium bowl. Mix until well blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through – about 5 minutes more.
Remove skins from oven & top each half with about 1 tablespoon of crumbled bacon.

Hint: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over sink, as though you were wringing out a wet towel.