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32 Recipes to Celebrate the World Cup

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RECIPE

Aired July 31, 2014

Spinach Artichoke Potato Skins

6-8 snack-size servings

INGREDIENTS
    3 pounds Idaho potatoes 
    1/4 cup white onion, small diced
    2 cloves garlic, finely chopped
    1 box frozen chopped spinach, defrosted and squeezed of excess water 
    1 box frozen artichokes, defrosted, drained and finely chopped 
    1 8-ounce block cream cheese, softened 
    Zest of 1 lemon 
    1/2 cup white cheddar, divided
    1/2 cup grated Parmigiano-Reggiano, divided 
    Salt and ground black pepper
PREPARATION
Preheat oven to 400ºF. 
 
Place potatoes on a baking sheet and roast until tender, about 25-30 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-side up back onto the baking sheet. 
 
In a sauté pan, cook onions and garlic until translucent, about 5 minutes. Add spinach and season with salt and pepper. Place softened cream cheese into the mixing bowl with the potato flesh. Add the spinach mixture, artichokes, lemon zest, 1/4 cup cheddar, 1/4 cup Parmigiano Reggiano, salt and ground black pepper to the mixing bowl and mix well. 
 
With a small spoon, scoop the spinach-artichoke potatoes into the little potato skins. Top with the remaining Parmigiano and cheddar, and place back in the oven until the cheese is lightly browned, about 10 minutes.
PRESENTATION

32 Recipes to Celebrate the World Cup

2 / 32

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