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Twice-baked potatoes have always been a comfort food favorite in my household, but when I started focusing on low-carb meals, I wanted to reinvent this classic dish. Enter the low carb chicken and spinach twice-baked potatoes! This recipe combines the creamy goodness of baked potatoes with the hearty flavors of chicken and the fresh, earthy taste of spinach. It’s perfect for those busy weeknights when you want something delicious yet healthy. Plus, it’s a great way to use up leftover chicken and sneak in some greens.

This dish pairs wonderfully with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette. For a heartier meal, you could serve it alongside roasted vegetables like Brussels sprouts or asparagus. A glass of crisp white wine or a refreshing iced tea would complement the flavors beautifully.

Servings: 4 servings

2 large russet potatoes
1 cup cooked chicken, diced
1 cup fresh spinach, chopped
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 tablespoons butter
2 green onions, chopped
Salt and pepper to taste
Olive oil for brushing