Spinach N Artichoke Stuffed Potato Skins Recipes

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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

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

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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