CHICKEN & LEEK LOADED POTATOES

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 3/4 HOURS

4 medium Russet potatoes

1 tbsp olive oil salt and pepper

2 tbsp unsalted butter

½ cup chopped leeks (white part only)

2 cloves garlic, finely chopped

½ tsp dried tarragon

½ cup reduced-sodium chicken broth

2 cups roughly chopped packed baby spinach

4 jarred marinated artichoke hearts, roughly chopped ½ cup shredded cooked chicken

½ cup crumbled goat cheese

¼ cup cream cheese, softened

¼ cup chopped fresh curly parsley

Preheat oven to 400°F; line baking sheet with parchment paper. Rub potatoes with olive oil and season with salt and pepper. Place potatoes on prepared baking sheet; bake until tender, 50 minutes to 1 hour. Let stand for 10 minutes. (Do not turn off oven.)

Meanwhile, in large skillet, melt butter over medium-low heat. Add leeks and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and tarragon; cook, stirring often, for 2 minutes. Stir in broth; increase heat to medium and simmer until liquid is almost completely absorbed, about 10 minutes. Stir in spinach and artichoke hearts; cook, stirring occasionally, for 5 minutes.

Slice tops of cooled potatoes lengthwise down the middle, keeping bottom of potato intact. Using spoon, scoop out potato flesh, leaving about 1/8-inch flesh on skins; transfer removed flesh to bowl.

Mash potato flesh with fork. Add vegetable mixture, cooked chicken, goat cheese, cream cheese and parsley. Season with salt and pepper, stirring to mix well. Spoon chicken mixture into hollowed out potato skins. Bake on upper rack of oven until tops begin to brown, 15 to 20 minutes.

PER SERVING about 425 cal, 17 g pro, 21 g total fat (12 g sat. fat), 42 g carb (6 g dietary fibre, 3 g sugar), 60 mg chol, 300 mg sodium, 3.8 mg iron.