Creamy Spinach, Artichoke, and Red Pepper Stuffed Potatoes

Creamy Spinach, Artichoke, and Red Pepper Stuffed Potatoes


Prep Time: 20 - 25 Min

​Cook Time: 40 Min

1. Place the clean potatoes in to a large pot filled with cold, salted water. Set to medium high and cover until boiling (3 – 5 Min). Remove lid and boil 20 – 25 minutes until potatoes are fork tender. Strain and rinse under cool water until cool enough to handle.

**With 10 minutes remaining on the potatoes, begin the following steps.

1. Start melting the butter in a large frying pan set to medium. Pour in the EVOO and add the onions, peppers, and a generous pinch of sea salt. Cook 4 minutes stirring occasionally.

1. Add the artichokes and garlic along with another pinch of sea salt. Stir and continue cooking another 2 – 3 minutes.

1. Stir in the spinach, cover, and cook another 3 minutes. Remove from heat.

1. Preheat oven to 425 F.

1. Laying the potatoes flat, slice a box shape in to the potato almost to the bottom. Use a spoon to scoop out the potato until a nice sized bowl is formed.  Reserve the scooped potato in a large mixing bowl.

**Don’t panic if all the potato isn’t scraping out or if the skin breaks a little, these issues are totally workable!

1. To the mixing bowl of potatoes, add the butter and cream cheese. Begin mashing using a potato masher. Pour in the heavy cream, sea salt & black pepper to taste and continue mashing until creamy.

1. Stir in the spinach and artichoke mix until the potatoes and veg are thoroughly blended. Use a tbsp. to scoop the mixture in to the potato bowls. Use the back side of the spoon to press the mixture in to the potato and continue scooping until there is a good sized mound outside of the potato. Once all of the potatoes are stuffed, transfer them to a baking sheet.

** There will likely be additional filling leftover. Cover and refrigerate for up to 3 days comfortably. Enjoy it reheated or try making it in to potato patties!

1. Place in the oven to bake for 10 minutes.

1. Remove and sprinkle the potatoes with the grated parmesan. Return to the oven for another 5 minutes.

1.  Remove the potatoes from the oven. For service, a drizzle of EVOO, pinch of sea salt / pepper, and a sprinkle of parsley are perfection!

                     Grocery List

• 5 Russet Potatoes

 

• 1 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Small Red Onion, diced
• ½ Red Bell Pepper, diced
• 1 clove Garlic, minced
• 170ml jar Marinated Artichoke Hearts, drained, rinsed, and chopped
• 2 C Baby Spinach

 

• 1 heaping Tbsp.  Garden Vegetable Cream Cheese
• 1 Tbsp. Unsalted Butter
• 2 Tbsp. Whipping Cream
• 1 ½ Tbsp. Grated Parmesan
• Sea Salt & Pepper