Artichoke-Stuffed Potatoes
This post is for those of you who, like me, typically avoid fancy-pants food that might take more than 20 minutes to make and which would’ve tasted just as good if all ingredients were just thrown together in a pan without the uppity presentation.
This recipe has only four ingredients and, aside from scooping out the potato (which was actually easier than I thought it was going to be), it really only took a few minutes to make.
That said, they do take a tiny bit of pre-planning. I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone’s going to want to eat before they want to eat).
And since I wanted these to be weight-loss-friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store-bought). But, truth is, it really didn’t take any extra time because I had some on hand in my frig (which, thankfully, is the norm – we almost always have some in our frig because we eat it on nearly everything).
Stuffed potatoes get a makeover and you reap the deliciousness!
More Potato Recipes
Hey! After you make this delicious recipe, check out some of my other fabulous potato recipes!
Artichoke-Stuffed Potatoes
Ingredients
- 4 medium potatoes - see note
- 1 cup Jennifer's Kitchen Creamy Italian Salad Dressing - see note
- 1 14-ounce can artichoke hearts - (1 1/2 cups)
- 2 cloves garlic, crushed
Instructions
- Preheat oven to 400°F. Scrub potatoes and pierce with fork.
- Bake potatoes for 50 to 60 minutes or until tender but not mushy.
- Remove potatoes from oven. Allow to cool enough to handle or hold a potato with a clean towel and cut a slice off the top. Or, you can cut the potato in half lengthwise.
- Using a spoon, scoop out potato flesh into a large mixing bowl, leaving a 1/4-inch shell.Repeat with remaining potatoes.
- Add Creamy Italian Dressing to potato flesh and cream together with an electric mixer. (A fork can be used instead, but it's more difficult.)
- Drain artichoke hearts and coarsely chop.
- Add chopped artichoke hearts and crushed garlic to potato mixture and mix well. Spoon mixture back into potato shells.
- Return to oven and bake at 350°F for 5 to 15 minutes or until thoroughly heated. (The amount of time needed will depend on how much potatoes have cooled and whether dressing was cold or at room temperature.)Serve hot.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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These are VERY VERY good. Even my husband, Mr. Picky, who does NOT like artichokes, said, “These aren’t bad. What’s in them?” And he agreed that we should have them again sometime soon. (I did avoid the “What’s in them?” question, and he didn’t ask again, so I think I’m safe for a while.)
So, if you’re looking for a different way to serve potatoes, you’ve found it. Don’t worry if there are artichoke haters in the house. Just don’t tell them!
Hi, Jennifer! I made this over the weekend, and it was so tasty! It’s such a simple recipe but so tasty, and I love that it’s vegan! Thanks for sharing! Nicki
Hi Nicki,
I’m glad you liked it. It is definitely one of our favorites.
Are these recipes for weight loss individuals only?
Hi Jenn,
I did develop these recipes for those who want to lose weight, but they are nutritious and delicious and certainly can be enjoyed by anyone.
Jennifer