Spinach Artichoke Potato Skins

by Rachael Ray Show Staff 9:00 AM, August 1, 2014

Aired August 1, 2014

Serves 6-8 snack-size servings
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
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.
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