Spinach N Artichoke Stuffed Potato Skins Recipes

SPINACH ARTICHOKE STUFFED POTATOES

Spinach Artichoke Stuffed Potatoes image

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.

Provided by Kanzeda

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 740.8, Fat 29.9, SaturatedFat 9, Cholesterol 38.9, Sodium 1062.9, Carbohydrate 106.2, Fiber 15.9, Sugar 10.6, Protein 18.8

SPINACH-STUFFED ARTICHOKE HEARTS

Spinach-Stuffed Artichoke Hearts image

Make and share this Spinach-Stuffed Artichoke Hearts recipe from Food.com.

Provided by Justmez2

Categories Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb frozen chopped spinach
1/2 onion, chopped
2 tablespoons butter
1 cup sour cream
4 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper
2 (13 3/4 ounce) cans artichoke bottoms, drained
parmesan cheese, for topping

Steps:

Thaw and squeeze out spinach.
Sauté onion in butter for about five minutes.
Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
Spoon into artichoke bottoms.
Sprinkle with Parmesan cheese.
Put in baking dish with a little water and bake for 30 minutes at 350 degrees.

Nutrition Facts : Calories 219, Fat 13.6, SaturatedFat 8.3, Cholesterol 30, Sodium 470.8, Carbohydrate 19.7, Fiber 9.5, Sugar 1.1, Protein 9.9

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