- 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.)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 https://jenniferskitchen.com/2014/09/artichoke-stuffed-potatoes.html