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Jenny Craig Recipe Creation: Game Day Trio | No Thanks to Cake

This creative idea transforms the Jenny Craig Loaded Baked Potato into a game day feast.


  • 1 Jenny Craig Loaded Baked Potato
  • ¼ cup chopped frozen spinach, thawed and drained
  • 1 ¾ cup cauliflower florets
  • ½ cup quartered artichoke hearts, canned (approximately 6 quarters)
  • 3 Tbsp. diced white or yellow onion
  • ½ tsp. spicy brown mustard
  • ½ Tbsp. hot sauce
  • ¼ roasted red bell pepper, canned or jarred, oil-free
  • Non stick cooking spray
  • 2 Tbsp. tomato, diced
  • Fresh herbs to garnish (chives, parsley)


  • Preheat oven to 400 degrees. Microwave Jenny Craig Loaded Baked Potato for 1 minute, and separate the filling from the potato skin. Set aside.
  • In a microwave safe dish, cover and microwave cauliflower florets for 4-6 minutes, or until fork-tender.
  • Saute onion in non stick cooking spray on medium heat for 4-5 minutes, or until lightly browned.
  • Add onion, spinach, 1/2 cup of the cauliflower, artichoke hearts, and mustard to a blender or food processor, blend until smooth.
  • Scoop spinach-artichoke mixture into the potato skin and place in oven-safe dish, and bake covered for 25 minutes, then uncovered for another 10 minutes.
  • Add red bell pepper and hot sauce to a blender or food processor, blend until smooth, and use to coat remaining cauliflower. Bake cauliflower on oven-safe tray lined with parchment paper for 10-12 minutes.
  • Microwave the Jenny Craig Loaded Baked Potato filling in microwave-safe dish for 4 minutes and scoop into balls with melon baller or ice-cream scoop.
  • Bake the potato bites at 425 degrees for approximately 15 minutes.
  • Top spinach-artichoke potato with sliced tomatoes.
  • Assemble all three items on a plate and enjoy!


This recipe was created in partnership with Jenny Craig.