Twice Baked Spinach Potatoes

Ingredients:
* 3 large baking potatoes (about 12 ounces each)
* 1/2 cup milk (I just used 1%)
* 1/2 cup light cream cheese (about 4 ounces)
* 1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided
* 1/4 cup finely chopped onion
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 3/4 cup finely diced ham

Directions:
Preheat oven to 400°. Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese and wisk. Add 1 cup cheddar cheese, onion, salt, pepper, spinach, and ham. Stir well. Spoon potato mixture into shells; sprinkle each half with remaining cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 potato half)

Tip:
You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.