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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Spinach-Artichoke Twice-Baked Potatoes

Serves 6-8 snack-size servings

Originally aired

INGREDIENTS
  • 3 pounds baby potatoes, whatever variety you like
  • 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
  • 1/2 cup grated Parmigiano Reggiano, divided
  • Salt and ground black pepper
PREPARATION

Preheat oven to 400F.

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 sides up back onto the baking sheet.

Once all the potatoes are scooped out, add the spinach, artichokes, cream cheese, 1/4 cup Parmigiano Reggiano, salt and ground black pepper to the bowl with the potato flesh and mix well.

With a small spoon, scoop the spinach-artichoke-potato mixture into the little potato skins, top with the remaining Parmigiano and place back in the oven until the cheese is lightly browned, about 10 minutes.

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