Go Back
5 from 2 votes

Artichoke-Stuffed Potatoes

Cook Time1 hour
Servings: 4 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

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

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.