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.
No, these potatoes don’t make themselves, and they do take a 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 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 (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich))))). (How many parenthetical elements can one sentence have, anyway?) …
… But this recipe does only have 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.
Stuffed potatoes get a makeover and you reap the deliciousness!
- 4 medium potatoes - see note
- 1 cup Creamy Italian Dressing - see note
- 1 14-ounce can artichoke hearts
- 2 cloves garlic, crushed
- 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 hand 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.)
2. I made this with my homemade dairy-free Creamy Italian Salad Dressing. I think it would probably work with store-bought, but I've never tried it, so no guarantees.
3. To give filling a crispy top, drizzle tops of stuffed potatoes with a small amount of olive oil, and place potatoes under broiler for 2 to 3 minutes.