Are there any foods that you maybe tried once a long time ago, didn’t really love, and pushed aside for years assuming you just don’t like it? This is one of my biggest pet peeves, so I was distraught to realize that I was guilty.
And so my love affair of artichokes began. These babies are incredible, and lately I’ve been wanting to put them in EVERYTHING. They add an unmatched tangy burst of flavor to salads, pasta (Crab Linguine!), rice dishes (Paella!), and yes, of course…
TWICE-BAKED POTATOES
Rich, creamy goodness filled with tender veggies, melty cheese, and loads of flavor. They pair perfectly with roasted or seared meats, any seafood, and they make a show-stopping holiday side dish!
Spinach Artichoke Twice-Baked Potato
Rich, creamy, cheesey spinach-artichoke-mushroom potato filling baked to crispy perfection in the potato skin.
Ingredients
- 1 medium russet potato
- 2 slices turkey bacon (opt.)
- 3 oz cremini mushrooms, thinly sliced
- 1/2 tsp minced garlic
- 1 cup spinach
- ~1.5 Tbsp chicken broth or white wine
- 2 Tbsp sour cream or full-fat plain Greek yogurt
- 1 Tbsp cream cheese
- 1/8 tsp sea salt, or to taste
- black pepper, to taste
- 1/2 tsp dried herbs de provence OR 1 tsp chopped fresh rosemary and thyme
- 1.5 oz canned artichoke hearts, drained and chopped
- 1/2 oz fontina (or other semi-soft mild cheese), shredded
- 1/2 oz smoked gouda (or smoked cheddar), shredded
- 1/2 Tbsp chopped fresh chives
Instructions
- Preheat oven to 425º. Wash potato, stab with a fork, wrap in foil, place on a baking sheet, and bake about 1 hour and 15 minutes, or until tender. Remove from oven and unwrap. Allow to cool a few minutes before handling.
- Lightly grease a small/medium skillet, and cook turkey bacon over medium heat on each side until crisp. Remove and set aside. Add a splash of broth or wine and mushrooms; sauté 2-3 minutes, scraping up browned bits from pan. Stir in garlic and cook about 30 seconds longer. Add spinach and 1/2 -1 Tbsp additional broth/wine. Cover skillet about a minute, until spinach begins to wilt, then lower heat and stir to combine. Remove from heat.
- Slice potato in half lengthwise. Use a spoon to remove the flesh from each half, leaving the skins intact (as much as possible), and transfer the flesh to a mixing bowl. Add yogurt/sour cream, cream cheese, salt, pepper, and herbs. Mash and mix well with a fork or potato masher, or use an electric mixer to whip until smooth. Incorporate mushroom/spinach/artichoke mixture, shredded cheeses, and chives.
- Divide the potato mixture between the skins and smooth out the tops. Top with torn turkey bacon and extra cheese, if desired. If making ahead, refrigerate in an airtight container up to 3 days.
- Place potatoes on a baking sheet (use a pizza pan with holes for the crispiest skin). Return to the oven at 400º for 20-30 minutes, or until cheese is melted and skins are crisp.