Stuffed Chicken and Twice Baked Potatoes

I am off on my big adventure in a few short days so over the weekend I went on a baking and cooking binge.  In part,  I needed to clean out my fridge and in part because I realize that as of next weekend I won't have a kitchen for almost 6 weeks.  Beside the chicken and potatoes, I also made a family favorite, egg bake and an almond cake.  The stuffed chicken is easy to make and oh so tasty. Twice baked potatoes are a hit no matter what you do.  They take a little more time but are worth the work.


Stuffed Chicken:
2 chicken breasts
2 handfuls of fresh spinach
1 handful fresh grape tomatoes
goat cheese to flavor
4 pieces of bacon

1.  Cut the fat off the chicken breasts and flatten with a meat tenderizer
2.  Once flat and fairly thin, put the spinach, tomatoes and cheese on one side and roll up
3.  Wrap the bacon around 
4.  Cook at 350 for 40-45 minutes


Twice Baked Potatoes
4 baking potatoes
2 cups non-fat greek yogurt
1 cup skim milk
3-4 green onions
1/2 cup shredded cheddar cheese
salt and pepper

1.  Clean the potatoes and cook until soft, I had large baking potatoes that took 40 minutes at 350
2.  Cut the potatoes in half
3.  Scoop out the middle of the potatoes and put in a mixing bowl
4.  Combine the greek yogurt, milk, green onions and cheddar cheese with the potatoes 
5.  Salt and Pepper to taste
6.  Fill the scooped out potatoes with the mixture
7.  Sprinkle with some cheese
8.  Cook at 350 for 10-15 minutes

The potatoes can easily be frozen and heated at a later date.  I have several in the freezer.