Recipe
Appetizer
Spinach-Artichoke Stuffed Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14 oz) can artichoke hearts, drained and chopped | ||
| 1 (10 oz) box frozen Hy-Vee chopped spinach, thawed and drained | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| ½ c. light mayonnaise | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| 20 tiny new potatoes (1-1/2- to 2-inch diameter) |
Directions
- For filling, combine artichoke hearts, spinach, Parmesan, mayonnaise and garlic until creamy.
- Cut off the top one-third of each potato. Hollow out potatoes using a melon baller, leaving 1/4-inch thick shells. Cut a thin slice off the bottom of each potato so it will sit without tipping.
- Spoon rounded tablespoons of filling into hollow potato shells. Bake in a 9-by-13-inch baking dish, covered with foil, at 450 degrees for 35 minutes or until potatoes are tender and filling is golden-brown.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 5mg
- Sodium: 140mg
- Total Carbohydrates: 15g
- Protein: 4g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 35%
0%
Iron 6%
0%
Calcium 6%