Are there any foods that you maybe tried once a long time ago, didn’t really love, and pushed aside for years assuming you just don’t like it? This is one of my biggest pet peeves (You know who you are, Miss “I don’t like cheese”), so I was distraught to realize that I was guilty!
And so my love affair of artichokes began. I don’t know what I was thinking! These babies are incredible, and lately I’ve been wanting to put them in EVERYTHING. Ok, so maybe not everything, but they certainly add some kick-butt flavor to salads, pasta (Crab Linguine!), rice dishes (Paella!), and yes, of course…
Rich, creamy goodness filled with tender veggies, melty cheese, and loads of flavor. And they’re made with no butter, and don’t even require sour cream! So you can enjoy your huge cheesy potato (even as a side) without worries of your pants shrinking in the process.
Here I served them alongside pan-seared scallops with a simple pan sauce and Dijon-thyme roasted carrots. They also pair perfectly with roasted or seared meats, any seafood, and they make a show-stopping holiday side dish!
- 1 medium russet potato
- 2 slices turkey bacon (opt.)
- 3 oz cremini mushrooms, thinly sliced
- 1/2 tsp minced garlic
- 1 cup spinach
- ~1.5 Tbsp chicken broth*
- 2 Tbsp nonfat plain Greek yogurt**
- 2 tsp 1/3-less-fat cream cheese
- 1/16 tsp sea salt, or to taste
- black pepper, to taste
- 1/2 tsp dried herbs de provence***
- 1.5 oz canned artichoke hearts, drained and chopped
- 1/2 oz fontina, shredded****
- 1/2 oz smoked gouda, shredded****
- 1/2 Tbsp chopped fresh chives
- Preheat oven to 425º. Wash potato, stab with a fork, wrap in foil, place on a baking sheet, and bake about 1 hour and 15 minutes, or until tender. Remove from oven and unwrap. Allow to cool a few minutes before handling.
- Lightly grease a small/medium skillet, and cook turkey bacon over medium heat on each side until crisp. Remove and set aside. Add a splash of broth or wine and mushrooms; sauté 2-3 minutes, scraping up browned bits from pan. Stir in garlic and cook about 30 seconds longer. Add spinach and 1/2 -1 Tbsp additional broth/wine. Cover skillet about a minute, until spinach begins to wilt, then lower heat and stir to combine. Remove from heat.
- Slice potato in half lengthwise. Use a spoon to remove the flesh from each half, leaving the skins intact (as much as possible), and transfer the flesh to a mixing bowl. Add yogurt (and/or sour cream), cream cheese, salt, pepper, and herbs. Mash and mix well with a fork or potato masher, or use an electric mixer to whip until smooth. Incorporate mushroom/spinach/artichoke mixture, shredded cheeses, and chives. Add pan juices from the vegetables as needed for moisture.
- Divide the potato mixture between the skins and smooth out the tops. Top with torn turkey bacon and extra cheese, if desired. If making ahead, refrigerate in an airtight container up to 3 days.
- Place potatoes on a baking sheet (use a pizza pan with holes for the crispiest skin). Return to the oven at 400º for 20-30 minutes, or until cheese is melted and skins are crisp.
- *Or white cooking wine
- **For an ultra-rich texture, substitute sour cream for some of the yogurt.
- ***You can also try chopped fresh rosemary and/or thyme.
- ****If not available, try smoked mozzarella, asiago, and/or white cheddar.