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Veggie-Stuffed Potatoes Recipe

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Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.

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Veggie-Stuffed Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

2 medium baking potatoes
1/2 cup sour cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup frozen chopped broccoli, thawed
1/2 cup chopped marinated quartered artichoke hearts
2 tablespoons crumbled cooked bacon
1/2 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Directions

Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell.
In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Veggie-Stuffed Potatoes in Quick Cooking March/April 2004, p15

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