Spinach N Artichoke Stuffed Potato Skins Recipes

Steps:

• 1. Preheat OVEN TO 400 N BAKE POTATOES FOR 30 MINUTES OR UNTIL N TENDER TO TOUCH REMOVE FROM OVEN...LET COOL ENOUGH UNTIL U CAN HOLD THEM
• 2. CUT POTATOES LENGNTHWISE N SCOOP OUT POTATOES LEAVN 1/4-1/2" ON THE SKIN....PUT SCOOPD OUT POTATO IN A BOWL.
• 3. IN A SAUTE PAN COOK ONION N GARLIC FOR ABOUT 2 MINUTES...MAYB ONIONS FIRST FOR A MIN THEN ADD GARLIC FOR ADDL MIN (so garlic won't burn ;) THEN ADD SQUEEZD DRY SPINACH TO PAN N ADD S n P TO TASTE.
• 4. NOW TO THE BOWL WITH POTATO THAT WAS SCOOPD OUT ADD SPINACH MIXTURE, CHOPD ARTICHOKES, SOFTND CREAM CHEESES, LEMON ZEST, 1/2 OF THE MONTERAY JACK CHEESE AND 1/2 OF THE PARMESAN CHEESE...MIX THOROGHLY.
• 5. WITH A TSP FILL UP EACH POTATO SKIN WITH MIXTURE...MOUND IT ON ...THEN SPRINKLE EACH WITH REMAINN PARM CHEESE N WITH REMAINN MONTERAY JACK....GIVE A LIL PRESS...ALMOST READY ;)
• 6. BAKE UNTIL CHEESE IS MELTD N SLIGHTLY BROWND...ENJOY :)

Steps:

• Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
• Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
• Add the remaining ingredients except the parmesan cheese and stir well.
• Mound the filling back into the potato shells and place them in a shallow baking dish.
• Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.

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:

• 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!