SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 6 servings
Number Of Ingredients 12
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.
SPINACH TWICE BAKED POTATOES
I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.
Provided by Geema
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
- Cut each potato in half, lengthwise, and scoop out into large bowl.
- Place the potato shells on a baking sheet.
- Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
- Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
- Fold in the spinach and 1/2 the cheddar cheese.
- Fill potato shells with this mixture.
- Top with remaining cheddar cheese.
- These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
- Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.
Nutrition Facts : Calories 351.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 67.7, Sodium 358.1, Carbohydrate 23.8, Fiber 3.2, Sugar 1.7, Protein 13.9
CHEDDAR & SPINACH TWICE-BAKED POTATOES
My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY
Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that's long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 465 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams
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TWICE-BAKED SPINACH AND ARTICHOKE POTATOES
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Servings 4Estimated Reading Time 4 mins
- Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil. Place them on a baking sheet and bake for one hour. Remove from the oven (leave the oven on), cut in half, and set aside to cool briefly.
- Preheat 2 tablespoons of the butter in a 10-inch skillet over medium heat. Add the spinach to the skillet and cook until completely wilted.
- Use a spoon to scoop the flesh from the potato halves and into a bowl, being careful not to break or tear the skins. Place the skins back onto the baking sheet. Use a fork to mash the potatoes. Add the remaining butter, the spinach, the quartered artichoke hearts, half of the cheese, and enough sour cream to bind the mixture together and make it creamy. Salt and pepper to taste.
- Divide the potato mixture among the 4 potato skins. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has lightly browned. Serve immediately.
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