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Friday: Sunny Anderson's PB&J Dip & Nachos That Won't Blow Your Diet

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Spinach Artichoke Potato Skins

Serves 6-8 snack-size servings

Originally aired

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

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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