Basic baked potatoes can’t compare to the array of flavors — cheesy, citrusy, herbaceous — packed into crispy potato skins in this dish.
by Amber Massey
Twice-Baked Potatoes with Artichoke Hearts
Basic baked potatoes can't compare to the array of flavors -- cheesy, citrusy, herbaceous -- packed into crispy potato skins in this dish.
Author: Amber Massey
Recipe Type: Side
- 3 large baking potatoes (about 12 ounces each)
- 1 teaspoon olive oil
- ¼ cup finely chopped purple onion
- 2 garlic cloves, minced
- ½ cup half and half
- ½ cup vegetable or chicken broth
- The juice of one lemon
- ½ cup chopped fresh basil
- 1 (14.5-ounce) can artichoke hearts, packed in water, drained and chopped
- 1 cup (4 ounces) grated Parmesan cheese, divided
- ¼ cup pine nuts, toasted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Addition chopped basil (optional)
- Preheat oven to 400°.
- Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender (do not wrap in foil- this will steam your potatoes, and you'll miss out on the crunchy shell.)
- While the potatoes cook, prepare the sauce.
- Heat oil in a medium non-stick skillet over medium high heat. Add in the onion and saute for about 3 minutes. Add the minced garlic and cook for an additional 2 minutes. Whisk in the half and half and vegetable broth.
- Bring the sauce to a boil, reduce heat and simmer for about 10 minutes- sauce will reduce by half. Remove from heat and season the sauce with salt and pepper. Add the fresh lemon juice and stir in the basil. Set the sauce aside.
- Cut each potato in half lengthwise; scoop out pulp, leaving a ¼-inch-thick shell.
- In a large bowl, mash pulp with a potato masher. Stir in the lemon-basil sauce, ⅔ cup Parmesan and the pine nuts.
- Spoon potato mixture into shells; sprinkle each half with 1 tablespoon remaining Parmesan cheese.
- Place stuffed potatoes on a baking sheet; bake at 400° for 10-15 minutes or until thoroughly heated. Garnish with additional basil, if desired.