Recipe by Chef Sean #2
You can use canned, frozen, or homemade artichoke hearts in this dish. From the June 2007 issue of Chile Pepper magazine.
Top Review by Timothy H.
If anyone reads this review and does not try these Fully Loaded Twice Baked Potatoes you are missing out on the best twice baked potatoes anywhere. I don't care if you have tried others, these cannot be beat. These are also excellent on the grill. You can bake them 3/4 of the way in the oven and then finish them on the grill for the last 15 minutes. I have made these with everything but the kitchen sink for stuffing of the potatoes loaded. Instead of using the ham use shrimp or pork even italian sausage. But I must admit the ham is the best. If you want a little heat, use half green/red pepper then the other half jalapeno. You can also try different cheeses on top for the final 10 minutes or so. These are excellent warmed up the next day, it gives them a little time for the ingredients to mix together a little better. Just don't dry them out! I have been getting CHILE PEPPER MAGAZINE since the early days of the printing, if you like it hot, pick one up at the store or online. There are great recipes and good cookin ideas. Thank for the post. Sean #2. Zest fest is coming!
- 6 large idaho baking potatoes, scrubbed
- 3 tablespoons butter
- 1⁄2 cup diced sweet onion (e.g. Vidalia or Maui)
- 1⁄4 cup diced mild green pepper (e.g. Bell)
- 2 jalapeno peppers, seeded and diced
- 1⁄4 cup diced ham (Smithfield recommended)
- 2⁄3 cup room temperature cream cheese
- 2 tablespoons sour cream
- 2⁄3 cup packed baby spinach leaves
- 2⁄3 cup chopped artichoke heart
- 1⁄4 cup crumbled blue cheese (e.g. Roquefort)
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- With a sharp paring knife, make an X-shaped incision on the top of each potato.
- Place potatoes in the oven and bake 1 hour or until tender.
- Remove potatoes from the oven, and allow to cool.
- Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
- Stir in ham and cook an additional minute.
- Remove pan from heat and set aside.
- In a large bowl, beat together the cream cheese and sour cream. Set aside.
- Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
- Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
- Chop the reserved potato skin, and mix with scooped-out potato flesh.
- Stir potato mixture into the cream cheese mixture.
- Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
- Pack potato filling into the reserved skins, mounding filling on top.
- At this point, the potatoes can be covered and refrigerated overnight, if desired.
- Reduce oven temperature to 300 degrees Fahrenheit.
- Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.