Spinach Artichoke Stuffed 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

SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
• Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

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 DIP STUFFED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
• Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
• Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
• Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
• Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.

SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
• Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
• Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
• Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
• Garnish each with a dollop of sour cream and the minced chives.

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 TOMATOES

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

SPINACH STUFFED ARTICHOKE BOTTOMS

Steps:

• Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
• Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
• Spinach Sauté:.
• Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
• Gratin Sauce:.
• Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
• Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

ARTICHOKE AND SPINACH STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
• Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
• Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
• Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
• Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
• Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

SPINACH-ARTICHOKE STUFFED ROLLS

Steps:

• In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
• In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
• Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
• Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
• Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
• Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
• Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
• Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
• Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.