Rachs Spinach Artichoke Stuffed Baked Potatoes Baked Potatoes Recipes

RACH'S SPINACH-ARTICHOKE-STUFFED BAKED POTATOES > BAKED POTATOES

Steps:

• Preheat oven to 425˚F
• Bake potatoes about 45 to 50 minutes, then cool to handle
• Heat a skillet over medium heat with EVOO, 3 turns of the pan, add shallots and garlic and swirl a minute or 2, add spinach and heat through, add salt and pepper and nutmeg, lemon zest and juice, add artichokes and combine, then add Boursin cheese or cream cheese and melt, stir in sour cream and ¼ cup Parmesan and remove from heat
• Halve the potatoes lengthwise, scoop the center of flesh into a bowl, carefully protecting the skins and about ¼ inch of potato flesh
• Add spinach and artichokes to potato flesh in bowl, combine and refill potato shells or skins
• Top stuffed potatoes with mozzarella and remaining Parm, and bake to browned and cheese is melted

AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY

Steps:

• Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
• Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
• Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
• Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
• Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
• Enjoy!

SPINACH ARTICHOKE STUFFED POTATOES

Steps:

• Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
• Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
• Add the remaining ingredients except the parmesan cheese and stir well.
• Mound the filling back into the potato shells and place them in a shallow baking dish.
• Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.

SPINACH AND ARTICHOKE TWICE BAKED POTATOES

Steps:

• 1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bow (discard the skin).
• 2. While garlic is cooling, bake your scrubbed potatoes in the already preheated 400 degree oven for 1 hour. Before baking, I poke my potatoes with a fork to allow steam to escape, although I'm not sure if that is necessary. While potatoes are cooking, make the dip, and that's a pretty simple task. Combine all ingredients with a flexible spatula, taste and see if you need more hot sauce.
• 3. Remove potatoes from oven and when they are cool enough to handle, slice them in half and carefully hollow out the pulp and place in small mixing bowl. I wasn't as careful as I should have been and ripped one. Lesson here: Next time I will make at least one extra potato. Also, leave about 1/4 inch of potato clinging to the skin. It makes for a sturdier package. Oh, now is a good time to set your oven to 350 degrees, getting ready for the second bake.
• 4. In mixing bowl add 3 T softened butter and 2 or 3 T half and half to the potato pulp. I added a pinch of salt as well, just because potatoes love to be salted. Try to get the potato mixture as smooth as possible.
• 5. Now take your artichoke dip and add it to the luxurious potatoes. Combine well and fill your potato canoes.
• 6. Top with a little extra mozzarella cheese if you like, and bake in 350 degree oven for 20 minutes or until cheese is melty and you can't wait another minute!