Luncheon Meat Stuffed Potatoes Florentine

Luncheon Meat Stuffed Potatoes Florentine

Serves 6

Ingredients:
Vegetable cooking spray
Luncheon meat, diced
Butter
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
6 baking potatoes, baked and kept warm
1/3 cup chopped onion
1/4 teaspoon dried leaf thyme
1/4 cup skim milk
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Cheddar cheese

Directions:
1. Heat oven to 350°F. Spray a shallow 2-quart rectangular baking dish with cooking spray.
2. In a large nonstick skillet, sauté the luncheon meat in butter 3 minutes. Add the onion, spinach and thyme; cook and stir 2 minutes. Set aside.
3. Cut a thin slice off the top of each potato. Scoop out each potato, leaving a 1/2-inch shell. Place the shells in the baking dish.
4. Beat the scooped-out potato at medium speed 30 seconds. Add the milk, Parmesan and pepper and beat just until combined. Stir in the meat mixture.
5. Fill the shells with the potato mixture. Bake uncovered 25-30 minutes, until heated through.
6. Top with the Monterey Jack and Cheddar and bake 5 minutes more, until melted.