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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Stuffed Baked Potatoe Recipe

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This recipe for Artichoke Stuffed Baked Potatoe, by , is from MammaJeans Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

carol dammann


4 russet potatoes scrubbed and oricked, coat with cooking spray and salt and pepper
3 T. extra virgin oil
1 shallot, finely chopped
4 cloved garlic, grated or chopped
1 16-oz bag chopped spinach, defrosted and wring dry in a kitchen towel
about 1/4 t. grated nutmeg
2 t. lemon juice and juice of 1 lemon
1 1/2 cups grilled artichokes or grilled baby artichokes or drained canned, chopped
1 5-oz pkg soft cheese (like boursin) or 4 oz cream cheese, softened
about 1/2 c. greek yogurt or sour cream
about 1/2 c grated part cheese
2 c. shredded moz cheese

Bake potatoes about 45-50 minutes

Heat a skillet over medium heat, add shallots and garlic,and heat for a minute or two and add spinach, heat thru, add salt, pepper, nutmeg, lemon and lemon zest, add artichokes and combine, add boursin cheese or cream cheese until melted, stir in sour cream and parmesan until melted and remove from heat immediately.

Half potatoes and dig 1/4 out and fill with mixture, top with remaining part cheese and moss cheese and bake until melted.




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