A one-bite veggie app that can be served hot or at room temp.
No servings information available
About 30 small potatoes
2 teaspoon jarred minced garlic with red peppers
1 Tbsp olive oil
salt and pepper
1 can artichoke hearts, diced
1 med onion, diced
10 oz chopped spinach
1 Tbsp cream cheese
pinch of cayenne pepper
grated Parmesan or Romano
2 Tbsp chopped fresh parsley
No nutrition information available
Saute the onion and garlic in the olive oil with a little salt and pepper until the onions are translucent. Add the artichokes and spinach until the spinach is cooked through. Stir in the cream cheese and a little grated Parm or Romano. Add the cayenne pepper and adjust your salt and pepper to taste. Set filling aside to cool.
Scoop out the middles of your potatoes, making a thin shell. Leave enough on the bottom so you can remove a thin slice to level them so they'll stand up. I used the small end of a melon baller, but if you don't have one, a grapefruit spoon or a strawberry huller should work.
Spray your baking dish with cooking spray or brush with a little olive oil. Fill the potatoes with the spinach mix and line them up in your prepared pan.
If you will not be baking them now, cover them loosely with plastic wrap and refrigerate overnight. Just make sure to take them out early enough to come to room temp before baking so your baking dish doesn't explode when it hits the heat.
Sprinkle the tops with a little olive oil and grated Parm or Romano and bake at 450 for 20-25" until tender.
Sprinkle with fresh chopped parsley before serving hot or at room temp.