For the potatoes:
>
6 russet potatoes, scrubbed
>
2 tbsp olive oil
For the toppings bar:
>
1 (9 oz) bag ready-to-microwave spinach
>
6 tbsp reduced-fat sour cream, divided
>
1 1/2 cups chopped rotisserie chicken
>
2 tbsp ranch dressing
>
1 avocado, peeled, pitted, and diced
>
1/2 cup Nature's Promise® Organic Fresh Salsa
>
4 strips cooked bacon, crumbled
>
1 cup canned chili with beans, heated
>
3/4 cup reduced-fat shredded cheddar cheese
>
1 (6.5 oz) jar marinated artichoke hearts, drained and chopped
>
4 slices deli roast beef, chopped
>
1/2 cup diced tricolor bell peppers
>
Chopped chives, if desired
>
Parmesan cheese, if desired
Steps
1
Preheat oven to 425°F. Add the potatoes to a rimmed sheet pan. Coat with the oil and season with salt and pepper. Bake 50–60 min., until potatoes are fork-tender.
2
When potatoes are almost done, begin assembling the toppings bar. Heat the spinach according to package directions. Drain, and add to a small bowl with 2 tbsp sour cream. In another small bowl, mix together the chicken and ranch dressing.
3
Cut slits in tops of potatoes and garnish with toppings. If needed, return to sheet pan to heat 5 more min.
