Spinach and Artichoke Twice Baked Potatoes
When people find out that you went to culinary school they always ask what your favourite dish to make is and that is absolutely a valid question but I never have a good answer. When I hear ‘what’s your favourite thing to make’ I immediately search the archives of my brain for something that I love to make so much that I make it over and over and to be honest I don’t think I have one of those. I am not someone who likes to have the same thing for dinner every day, or even every week because I fear missing out on all the dinner possibilities. Why would I waste a dinner on something I’ve already eaten? The next place my brain goes is ‘well what do you enjoy making most’ and that answer isn’t great either because I like to make most things. There is beauty in frying an egg, hand kneading pasta, creaming butter and sugar and chopping vegetables. I also over think this so much because I start to balance the process vs the final product because sometimes what I want to make and what I want to eat aren’t always aligned.
Anyways this has been a long winded way to tell you that I have come to a conclusion, going forward I will be answering the question of ‘what is your favourite thing to make?’ with potatoes. Any particular potato dish? Nope. All potatoes. I’ve never met a potato I didn’t like. Not even my grandma Helen’s undercooked potatoes. There is a potato for every occasion and I am a potato girlie.
Prep
The potatoes can be prepared to the point of their final bake then put in the fridge in an air tight container the day before you want to eat them. I would recommend reducing the baking temperature to 350F and extending the bake time to 30 minutes then turning on the broiler until the cheese is golden.
Equipment
- Baking Sheets
- Cutting Board
- Can Opening
- Box Grater
- Chefs Knife
- Potato Ricer (Optional)
- Measuring Cups
- Medium Frying Pan
- Mixing Bowls
- Rubber Spatula
Spinach and Artichoke Twice Baked Potatoes
Course: All Recipes, Appetizers, Dinner, Side Dishes, VegetablesDifficulty: Easy6
servingsCreamy and cheesy twice baked potatoes with spinach and artichokes.
Ingredients
6 Medium Russet Potatoes
Olive Oil
Salt
5 oz (140g) Fresh Spinach
1 13.5 oz (398mL) Can of Artichokes
1 Cup Shredded Mozzarella
1/2 Cup Shredded Parmesan
2 Cloves of Garlic
1/2 Cup Sour Cream
Parsley (Optional)
Directions
- Preheat your oven to 425F.
Wash the potatoes, pierce all over, then drizzle with olive oil and massage to fully coat.
Season with salt and bake for 1-1.5 hours until fully cooked. This time will vary based on the temperature of your oven. - While the potatoes cook prep your remaining ingredients and reserve them in the fridge.
Rinse, drain and pat the artichokes dry.
Taste an outside leaf – If you find it too fibrous cut away the top 1/4″-1/2″ and discard before finely chopping the remaining hearts.
Heat a frying pan over medium high, when hot add 2 Tbsp of water followed by the spinach stirring constantly until fully wilted.
Using a clean cloth or paper towels squeeze the excess moisture from the spinach then roughly chop.
Grate both cheeses and mix together in one bowl.
Mince the garlic. - When the potatoes are cooked and have cooled enough to handle cut off the top 1/4″ and scoop out the flesh being sure not to pierce through the skin, you want at least a 1/4″ buffer.
If you have a potato ricer use it now to rice the potatoes into a large bowl, alternatively you could should thoroughly mash them.
To the bowl with the potatoes add the artichoke hearts, spinach, half of the cheese, garlic, sour cream and a generous pinch of salt then mix thoroughly.
Taste for seasoning and adjust as necessary.
Divide the filling between the hollowed potatoes evenly, firmly packing the filing in and mounding some on top as necessary.
Cover with the remaining cheese. - Transfer the potatoes back to the oven and cook for 20 minutes until they are heated through and the cheese is golden.
Top with finely chopped parsley.
