Spinach And Artichoke Twice Baked Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
• Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
• Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
• Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
• Garnish each with a dollop of sour cream and the minced chives.

Steps:

• 1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bow (discard the skin).
• 2. While garlic is cooling, bake your scrubbed potatoes in the already preheated 400 degree oven for 1 hour. Before baking, I poke my potatoes with a fork to allow steam to escape, although I'm not sure if that is necessary. While potatoes are cooking, make the dip, and that's a pretty simple task. Combine all ingredients with a flexible spatula, taste and see if you need more hot sauce.
• 3. Remove potatoes from oven and when they are cool enough to handle, slice them in half and carefully hollow out the pulp and place in small mixing bowl. I wasn't as careful as I should have been and ripped one. Lesson here: Next time I will make at least one extra potato. Also, leave about 1/4 inch of potato clinging to the skin. It makes for a sturdier package. Oh, now is a good time to set your oven to 350 degrees, getting ready for the second bake.
• 4. In mixing bowl add 3 T softened butter and 2 or 3 T half and half to the potato pulp. I added a pinch of salt as well, just because potatoes love to be salted. Try to get the potato mixture as smooth as possible.
• 5. Now take your artichoke dip and add it to the luxurious potatoes. Combine well and fill your potato canoes.
• 6. Top with a little extra mozzarella cheese if you like, and bake in 350 degree oven for 20 minutes or until cheese is melty and you can't wait another minute!

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Steps:

• Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
• Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
• Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
• Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
• Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
• Enjoy!