Popeye Potato Skins


  • 4 medium Russet potatos, baked and quartered lengthwise
  • 1 cup frozen spinach, thawed, chopped and drained
  • 1 cup California Black Ripe Olives
  • 2 ounces ham, chopped, sliced
  • 1/2 cup Asiago cheese, shredded
  • 1 cup prepared ketchup


Scoop flesh out of potato skins, leaving a 1/4-inch border, and save for another use. Line potato skins up on a clean baking sheet, skin side down. Combine spinach, California Ripe Olives, ham and cheese. Sprinkle approximately 1 tablespoon of mixture onto each potato skin. Place under a broiler for 3-5 minutes on high setting until golden brown. Serve with ketchup for dipping.