Twice Baked Potato with Spinach and Artichoke. Remove from oven and serve hot. These twice-baked spinach and artichoke potatoes combine that classic dip with a delicious baked potato. Twice-baked spinach and artichoke potatoes are a marriage of two of my very favorite foods.
They're soft and creamy on the inside and brown and crispy on the outside. Oh, and there's melted cheese involved. Fold in the artichoke hearts, spinach, ½ teaspoon salt, and half the parmesan cheese.
Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, twice baked potato with spinach and artichoke. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Remove from oven and serve hot. These twice-baked spinach and artichoke potatoes combine that classic dip with a delicious baked potato. Twice-baked spinach and artichoke potatoes are a marriage of two of my very favorite foods.
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To get started with this particular recipe, we have to prepare a few components. You can have twice baked potato with spinach and artichoke using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Twice Baked Potato with Spinach and Artichoke:
- Make ready 5 oz of fresh spinach.
- Make ready 14 oz of artichoke hearts.
- Make ready 1/2 of medium onion.
- Prepare 2 cloves of garlic.
- Take 1/2 of soft cheese (sour cream).
- Prepare 1 1/2 tbsp of lemon juice.
- Make ready of Salt.
- Get of Potatoes.
- Make ready 2 tbsp of butter.
Divide the potato mixture evenly among the potato skins. Top with the remaining parmesan cheese. Add spinach, stir until willed and add chopped artichoke hearts, sprinkle some salt and cook for about a minute. Remove from heat and set aside.
Steps to make Twice Baked Potato with Spinach and Artichoke:
- Pre heat oven too 200 Celsius (400 Fahrenheit).
- Rub potatoes with oil and sprinkle with salt (if desired).
- Place in oven and cook for 1 hour or until soft inside. Then remove to cool..
- Once cooled, cut open each potato lengthwise and scoop out the inside. Leaving a thin layer..
- Heat frying pan over medium high and add 1 tbsp butter..
- Add onions and garlic cooking until soft or a light caramel..
- Add spinach, stir until willed and add chopped artichoke hearts, sprinkle some salt and cook for about a minute..
- Remove from heat and set aside..
- Mash or blend together the pulp of the potatoes with soft cheese, lemon juice, butter, and a pinch of salt..
- Combine the potato mix with the sautéed spinach and artichoke mix..
- Scoop into the hallowed potatoes..
- Bake at 200 Celsius for 15 – 20 minutes (or lightly brown)..
- Remove from oven and serve hot..
Mash or blend together the pulp of the potatoes with soft cheese, lemon juice, butter, and a pinch of salt. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese. Mash and mix well with a fork or potato masher, or use an electric mixer to whip until smooth. Incorporate mushroom/spinach/artichoke mixture, shredded cheeses, and chives. Add pan juices from the vegetables as needed for moisture.
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