Spinach Artichoke Stuffed Potatoes
"This is another wonderful recipe from The Enchanted Kitchen column of SageWoman Magazine. Potatoes are the quintessential earth element food and a perfect winter meal. This is a meal sized version of the wonderful dip we all know and love. A great pantry dinner if you use frozen spinach."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large baked potatoes
- 4 cups coarsely chopped spinach
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄2 cup grated parmesan cheese
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this minus the water chestnuts cause DH doesn't like them.. YUMMY!!!! He is begging me to make them again as we speak. -
Make this the main course! Delicious and filling. I froze a few for a later date!
RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
