Artichoke-Stuffed Potatoes



  1. Preheat oven to 400°F. Scrub potatoes and pierce with fork.
  2. Bake potatoes for 50 to 60 minutes or until tender but not mushy.
  3. 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.
  4. Using a spoon, scoop out potato flesh into a large mixing bowl, leaving a 1/4-inch shell.Repeat with remaining potatoes.
  5. 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.)
  6. Drain artichoke hearts and coarsely chop.
  7. Add chopped artichoke hearts and crushed garlic to potato mixture and mix well. Spoon mixture back into potato shells.
  8. 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.


1. A medium size potato is about 5 to 6 ounces and about 4 inches in length or close to the size of a large computer mouse. Be sure to use medium potatoes for the correct ratio of potato to other ingredients.

2. I made this with my homemade dairy-free Creamy Italian Salad Dressing. You could also use this Creamy Dill 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, spritz tops of stuffed potatoes with a small amount of olive oil, and place potatoes under broiler for 2 to 3 minutes.

Recipe by JennifersKitchen at