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Rach's spinach-artichoke stuffed baked potatoes are a creamy, cheesy take on spuds that you'll want to make again and again.
This delicious side dish completes Rach's over-the-top dinner of Steak with Dijon-Herb Butter and Beefsteak Tomato Salad.
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.