Spinach Artichoke Stuffed Potatoes Food

SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES

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.

SPINACH-ARTICHOKE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.
• Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.
• When the potatoes are tender, cut a slit end to end on each potato and push sides together to open. Scoop large dollops of the spinach-artichoke mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.

RACH'S SPINACH-ARTICHOKE-STUFFED BAKED POTATOES > BAKED POTATOES

Steps:

• Preheat oven to 425˚F
• Bake potatoes about 45 to 50 minutes, then cool to handle
• Heat a skillet over medium heat with EVOO, 3 turns of the pan, add shallots and garlic and swirl a minute or 2, add spinach and heat through, add salt and pepper and nutmeg, lemon zest and juice, add artichokes and combine, then add Boursin cheese or cream cheese and melt, stir in sour cream and ¼ cup Parmesan and remove from heat
• Halve the potatoes lengthwise, scoop the center of flesh into a bowl, carefully protecting the skins and about ¼ inch of potato flesh
• Add spinach and artichokes to potato flesh in bowl, combine and refill potato shells or skins
• Top stuffed potatoes with mozzarella and remaining Parm, and bake to browned and cheese is melted

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
• In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add half of the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted. TIP: Placing a lid over the skillet helps the spinach cook down faster.
• Reduce the heat to low and add the artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from the heat and stir in both mozzarella and parmesan cheese. Set aside.
• Place butterflied chicken breasts (see recipe notes) on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
• Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165ºF.
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SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F.
• Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
• Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
• Fill mushroom caps with spinach mixture; place on baking sheet.
• Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
• Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

SPINACH ARTICHOKE STUFFED POTATOES

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.

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 425°F.
• Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
• Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
• Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
• Bake 20 min. or until chicken is done (165ºF).

LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
• Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
• Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
• Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

SPINACH-ARTICHOKE STUFFED TOMATOES

Steps:

• Combine all ingredients except for the breadcrumbs and olive oil.
• Place about 2-3 tablespoons in each tomato.
• Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
• Bake at 375 degrees for approx 25 minutes until done.

AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY

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!

SPINACH DIP STUFFED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
• Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
• Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
• Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
• Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.

SPINACH N ARTICHOKE STUFFED POTATO SKINS

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 :)