Recipe: Appetizing Twice Baked Potato with Spinach and Artichoke

Twice Baked Potato with Spinach and Artichoke. Very tasty and cute when stuffed into hollowed out new potatoes. Info for the poster who left the ugly remark about the recipe's poster: prepared spinach and artichoke dip is available in most grocery store deli sections. The method is just the same as with traditional twice baked potatoes - bake, scoop, mix, fill, and bake again.

There are few dishes in life that I love more than a perfect baked potato. At Christmas, my mom makes a gigantic prime rib and, while I adore a medium-rare slab of prime beef, I honestly get more excited about the twice-baked potatoes I make to go. With a small spoon, scoop the spinach-artichoke-potato mixture into the little potato skins, top with the remaining Parmigiano and place back in the oven. You can cook Twice Baked Potato with Spinach and Artichoke using 9 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Twice Baked Potato with Spinach and Artichoke

1. Prepare 5 oz of fresh spinach.
2. Prepare 14 oz of artichoke hearts.
3. You need 1/2 of medium onion.
4. Prepare 2 cloves of garlic.
5. It's 1/2 of soft cheese (sour cream).
6. Prepare 1 1/2 tbsp of lemon juice.
7. You need of Salt.
8. You need of Potatoes.
9. You need 2 tbsp of butter.

They're a cross between a twice baked potato and my beloved dip, and they were a hit at my dinner table. My grandma on my mom's side used to make twice baked potatoes, and I remember everyone raving over them. When cool enough to handle, cut each potato lengthwise in half. Spoon into potato shells; return to baking pan.

Twice Baked Potato with Spinach and Artichoke step by step

1. Pre heat oven too 200 Celsius (400 Fahrenheit).
2. Rub potatoes with oil and sprinkle with salt (if desired).
3. Place in oven and cook for 1 hour or until soft inside. Then remove to cool..
4. Once cooled, cut open each potato lengthwise and scoop out the inside. Leaving a thin layer..
5. Heat frying pan over medium high and add 1 tbsp butter..
6. Add onions and garlic cooking until soft or a light caramel..
7. Add spinach, stir until willed and add chopped artichoke hearts, sprinkle some salt and cook for about a minute..
8. Remove from heat and set aside..
9. Mash or blend together the pulp of the potatoes with soft cheese, lemon juice, butter, and a pinch of salt..
10. Combine the potato mix with the sautéed spinach and artichoke mix..
11. Scoop into the hallowed potatoes..
12. Bake at 200 Celsius for 15 - 20 minutes (or lightly brown)..
13. Remove from oven and serve hot..

I'd been craving that ever-so-famous, ooey, gooey spinach artichoke dip lately and decided to combine it with some lovely looking Russet potatoes I had also been craving. This was an experiment because I wasn't sure the two would work well together, and (confession here) I'd never made a twice baked potato. And yes, the experiment was a great success. Cut each potato in half, lengthwise, and scoop out into large bowl. Place the potato shells on a baking sheet.