Tag Archives: baked potatoes

Cheesy Spinach Artichoke Stuffed Potatoes

If you’ve ever been to my casa for a get-together you know I love to make this spinach artichoke dip (bubbling hot in a cast-iron skillet with torn fresh baguette and tortilla chips…insert drooling), because I know that you love to eat it!

So while one night with just my family of 4 at home and the “diet-angel” on my shoulder telling me to NOT make just a skillet of this with spoons for our dinner, I figured I would stuff a fluffy potato with my party go-to!  Also worth noting, my husband must eat meat with every meal, so I shredded some blackened chicken in the mix and yessss mam!!

*If extra occurs, please keep!  Warm and serve with veggies, bread or tortilla chips…or that trusty spoon! 😉

The Starting Lineup

  • 4-6 Large russet potato’s
  • Olive or canola oil
  • Kosher/rock Salt
  • 4 Tbsp butter, (1/2 stick) unsalted
  • 14oz can artichoke hearts, drained, rough chop
  • 3 cups baby spinach leaves (can use 10oz frozen, just thaw and drain)
  • 2-3 cloves garlic, minced
  • 8oz cream cheese
  • 2 cup parmesan, shredded
  • 16oz light sour cream
  • 4oz can diced jalapenos, chopped
  • 1 cup mozzarella cheese, shredded (topping, optional)
  • Chicken, cooked and shredded/chopped (optional)

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Preheat your oven to 425 degrees and poke holes in your rinsed and patted dry potatoes with a fork.  Rub the olive oil and salt all over the outside of the potato.  Place directly on the top rack of your hot oven.  *Place a baking sheet on the bottom rack to catch any drippings.  Bake for 45 minutes or until tender; depends on size of potato.   You’ll have crispy, salted potato skin and a fluffy interior.

Cook your chicken now as well (grill, blacken, bake, simmer and shred, etc) if desired.

Spinach Artichoke Filling:

In a skillet over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1/2 stick butter, 2 cups parmesan cheese, and minced garlic, stirring frequently until melted and an even consistency.

Stir in coarsely chopped artichoke hearts, drained jalapenos and fresh or drained spinach (remember to remove excess water).  Finally, stir in the cooked chicken (if using).

Serve:

Cut a slit in the top of your potato and I prefer to scoop out a bit of the flesh.  Fill with a large ladle full of Spinach Artichoke filling and if desired, top with some shredded mozzarella and place on the baking sheet in a 375 degree oven until cheese is melted.  Enjoy!

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Twice Baked Shepards Pie

Wow!  This is honestly such a cool recipe in both taste and presentation.  Plus, if you have some hungry people in your life, these are sure to fill them up all while being inexpensive too!  

A fancy Sunday dinner in my home consists of steak and twice baked potatoes…crunchy, salty potato skin filled with creamy, cheesy mashed potatoes!   …and then I thought about how your normal Shepard’s Pie has that same mashed tater ‘crust’.  So why not combine the two??  Duh!! Genius I tell ya 😉💡

You can also make these a healthy way too!  Why not use a sweet potato, ground turkey or double veggies and a cauliflower mash on top?!   I’ll stick with my comfort version, but the healthy one can be all yours 😉 

The Starting Lineup

  • 3 large russet potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup chicken or beef broth
  • 1 cup red wine 
  • 2-3 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1 stick butter, divided
  • 1 cup milk or heavy cream 
  • 2 tsp thyme
  • Kosher salt & pepper
  • Extra virgin olive oil  

Let’s bake some potatoes friends!  Preheat your oven to 375 degrees.  With a fork, poke your potato about 6-8 times.  Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt.  Place the potatoes DIRECTLY onto the oven rack.  You can put a baking sheet under them on the rack below to catch any drippings.  These will bake for 1 hour. 


While the potatoes are baking, chop up your onion, carrot & garlic.  Chop the vegetables in uniform size to ensure they cook evenly. 


In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat.  Toss in your carrots and cook till just about soft (5 minutes).  Next add in your onion and cook for 3-4 minutes. 

  


Once the onions start ‘sweating’ their juices, add in the ground beef, thyme and salt & pepper.  Cook the meat till browned, about 10-12 minutes.


After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot).  Sprinkle in the flour one Tbsp at a time.  Quickly mix this in with your meat & veggie blend.  The flour will bind it all together and really thicken it up fast! 

   

Now to finish up your Shepards Pie filling!  Add in your broth, wine, tomato paste, Worcestershire, peas & garlic.  Give it a good stir and bring heat down to a simmer.  This will cook down quite a bit and thicken up after 20-30 minutes.  It has SUCH a great, rich color to it!

   

While your filling is simmering away, your baked potatoes should be done.  Remove after the hour is up and allow to cool a bit, you need to be able to handle them.  Also, bump that oven up to 400 degrees.

Have a large bowl ready with the remaining butter already in it.  Cut each potato in half lengthwise.  With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl.  Careful NOT to break that potatoes skin!  *I like to almost ‘outline’ where I’ll be scooping out, keep just enough flesh against the potatoes skin to keep its shape.  Place these hollowed out skins onto a baking sheet.

 With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper.  Now mash away!!  Or for creamier mashed potatoes, use an immersion blender if you have one available. 

Have ready your shredded cheddar and chopped parsley.

   

Once you’ve finished the potatoes, your meat filling will be cooked down and ready to go!!  The assembly step can be a bit messy, but that’s ok!  That just means it’s going to be good….

Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell.   Next is the mashed potato layer.  Go ahead and be liberal with that amount as well!  What the heck right? 😉  *you of course can make this “pretty” and use an icing bag to add the mashed potato layer, but I like it more rustic myself.

 

Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes.  Oh my, my, my…. 

 

Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color.  There you have it…Twice Baked Shepard’s Pie!! Enjoy! 

 

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