Twice Baked Potato with Spinach and Artichoke

Name: Twice Baked Potato with Spinach and Artichoke
Total time: 4800 s
Yield: 2 Servings
Cuisine: British
Ingredients: 5 oz fresh spinach; 14 oz artichoke hearts; 1/2 medium onion; 2 cloves garlic; 1/2 soft cheese (sour cream); 1 1/2 tbsp lemon juice; Salt; Potatoes; 2 tbsp butter

Samantha Evans @cook_9765471

Worcester, UK

If you want to go vegan with this dish you could try replacing the soft cheese / sour cream with 5 oz coconut cream and replace the butter with coconut oil!

Samantha Evans @cook_9765471

Worcester, UK

If you want to go vegan with this dish you could try replacing the soft cheese / sour cream with 5 oz coconut cream and replace the butter with coconut oil!

Saved

Ingredients

1 hour 20 minut

2 Servings

5 ozfresh spinach
14 ozartichoke hearts
1/2medium onion
2 clovesgarlic
1/2soft cheese (sour cream)
1 1/2 tbsplemon juice
Salt
Potatoes
2 tbspbutter

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Steps

1 hour 20 minut

1

Pre heat oven too 200 Celsius (400 Fahrenheit)
2

Rub potatoes with oil and sprinkle with salt (if desired)
3

Place in oven and cook for 1 hour or until soft inside. Then remove to cool.
4

Once cooled, cut open each potato lengthwise and scoop out the inside. Leaving a thin layer.
5

Heat frying pan over medium high and add 1 tbsp butter.
6

Add onions and garlic cooking until soft or a light caramel.
7

Add spinach, stir until willed and add chopped artichoke hearts, sprinkle some salt and cook for about a minute.
8

Remove from heat and set aside.
9

Mash or blend together the pulp of the potatoes with soft cheese, lemon juice, butter, and a pinch of salt.
10

Combine the potato mix with the sautéed spinach and artichoke mix.
11

Scoop into the hallowed potatoes.
12

Bake at 200 Celsius for 15 - 20 minutes (or lightly brown).
13

Remove from oven and serve hot.