Here’s a delicious recipe for Spinach Artichoke Potatoes:
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- Optional toppings: chopped fresh parsley, diced tomatoes, additional grated Parmesan cheese
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper or aluminum foil.
- Bake the Potatoes: Bake the potatoes in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size of the potatoes.
- Prepare the Filling: In a mixing bowl, combine the drained spinach, chopped artichoke hearts, sour cream, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, dried basil, and onion powder. Mix well until all ingredients are thoroughly combined.
- Scoop Out the Potatoes: Once the potatoes are cooked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato flesh intact. Place the scooped-out potato flesh into a large mixing bowl.
- Mix and Fill: Mash the scooped-out potato flesh in the mixing bowl. Add the spinach-artichoke mixture to the mashed potatoes and mix until well combined.
- Fill the Potato Skins: Spoon the spinach-artichoke-potato mixture back into the hollowed-out potato skins, dividing it evenly among them.
- Bake Again: Place the filled potato skins back onto the baking sheet. Bake in the oven for an additional 10-15 minutes, or until the filling is heated through and the tops are lightly golden brown.
- Serve: Remove the Spinach Artichoke Potatoes from the oven. Garnish with chopped fresh parsley, diced tomatoes, and additional grated Parmesan cheese if desired. Serve hot and enjoy!
These Spinach Artichoke Potatoes make a hearty and flavorful side dish or even a light meal on their own. Feel free to customize the recipe to suit your taste preferences, adding extra spices or toppings as desired.
