My Secret Recipe Club assignment this month was Our Eating Habits
Jamie says, “I love to cook. I love to bake. I love to dine out. Eating is a big part of my life, so I make sure everything that goes into my mouth is tasty. Why waste time and calories on bad food? I strive to be creative and fun in the kitchen. I love trying new recipes, and new restaurants. I am so excited to start this new hobby and share some yummy tidbits with you. I hope you all enjoy!!”
Her recipe index is full of all things yummy! I chose Jamie’s Spinach Artichoke Potato Skins.
Who doesn’t love a stuffed potato skin! These would make great appetizers for the upcoming holidays!
I used small red potatoes so they could be served as an appetizer bite or a side dish
I simplified the filling a little by cheating with Stouffers Spinach Soufflé
Jamie fried her skins before filling, but I opted to just oil and salt them and let the oven do the work for me
Drizzle potatoes liberally with olive oil and kosher salt on a foil lined baking sheet. Roll potatoes around to cover with oil and salt. Bake the potatoes for 25 minutes
Combine the thawed soufflé with chopped artichokes, cheese and mayonnaise
When potatoes are cool enough to handle, slice them carefully in half. Red potato skins are more fragile than Idaho potato skins so be careful not to tear them.
Scoop out insides with a melon baller or small spoon, leaving enough potato inside to hold skin’s shape
Save the potato pulp for mashed potatoes later in the week
Spray the potato shells with Olive Oil Spray and return to 425 oven for 10 minutes to crisp up. Use the same baking sheet
Fill with spinach mixture
I had more mixture than I needed for the potatoes so BONUS, I put the rest in a small ramekin to bake for a hot dip for Saturday’s football game watching, and topped it with more cheese
Place stuffed potatoes in the refrigerator until baking if desired. When ready to eat, bake at 350 for 30 minutes to heat through. Serve hot as an appetizer or side dish
Note: You can use this filling for mushroom caps too, just adjust cooking time, the mushrooms will cook faster
Vegetable Soufflé Stuffed Potatoes
Servings: varied
Time: prep: 15 minutes, bake: 60 minutes total
Difficulty: medium
Print
1 box Stouffer’s Spinach Soufflé, thawed
1 box, 10 oz. frozen artichoke hearts, thawed
2 T mayonnaise
3 0z, about 3/4 cup, shredded Parmesan cheese
small red potatoes, scrubbed
olive oil
kosher salt
Line a baking sheet with foil. Place potatoes on pan and drizzle with olive oil and sprinkle liberally with salt. Roll potatoes around until they are covered with oil and salt. Roast at 425 for 25 minutes. Remove from oven and let cool enough to handle. Cut potatoes in half and carefully scoop out potatoes, leaving enough potato inside so as not to break skins. Reserve potato pulp for mashed potatoes for another meal.
Place potato shells on oiled baking sheet {you can use the same one} and spray insides with olive oil spray. Return to 425 oven for 10 minutes or until interior of shells is beginning to turn golden and crisp.
Chop artichoke hearts. Combine with thawed spinach soufflé, Parmesan, and mayonnaise. Fill potato shells with mixture. If you have mixture leftover, place in a small baking dish and save it to bake for a hot dip another day.
Bake filled potatoes at 350 for 30 minutes or until heated through and filling has set. Serve immediately as an appetizer or side dish. Plan on 2-3 potato skins per person
Note: You can use this filling for mushroom caps too, just adjust cooking time, the mushrooms will cook faster.
The skins are oiled and salty contrasting with the creamy spinach & artichoke filling inside for a delicious bite
Enjoy!
for another printable version of Vegetable Soufflé Stuffed Potatoes click here
This is my last post with Secret Recipe Club for a while as I take time to work on my Secret Project. I have had so much fun being a part of this group, met a lot of new bloggers and found some great recipes. My very favorites are listed below
Microwave Potato Chips
Maple Bourbon Bacon Jam Crostini with Pimento Cheese & Praline Pecans
Speedy Peanut Butter Cookies
Thank you Jamie for another great recipe for my collection! Be sure to try Jamie’s version using larger baking potatoes and homemade creamed spinach here
Click on the blue frog below to see all the Secret Recipe Club recipes revealed today
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I will be joining these fabulous parties and blogs
Celebrate Your Story , It’s Overflowing, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk About, A Stroll Thru Life
Crafty Staci, Tickle My Tastebuds, Wow Us Wednesday
Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday
Home Matters, Idea Box, Weekend Retreat,
Get Your DIY On, Made in a Day, Share it One More Time