Twice-Baked Potatoes
Growing up, I loved it when my Mom made twice-baked potatoes. I saved the best for last on my plate, and the twice-baked potatoes were always it. Back then, twice-baked potatoes were loaded with cream and butter or margarine.
Since then, I've had several versions of this tasty treat. Many are basic and served with cheddar and bacon. One of my favorites is the slightly spicy jalapeño version served at Annie Gunn's.
There have been healthier versions created over the years. Canyon Ranch made theirs famous using cottage cheese and scallions. It is far lighter than the original version, but it is a good weekday substitute.
In an attempt to recreate some of the decadence, but trying to keep the healthy spin, I have created my own version. My inspiration came from an artichoke dip akin to the popular spinach and artichoke dip served at many restaurants. Usually the creaminess comes from sour cream or mayonnaise in the dip, but in my version, the potatoes, artichoke juice, and just a little mayonnaise create the base.
To make these potatoes, take four large baking potatoes and heat in the oven for one hour at 400 degrees or until they are easily pierced all the way through with a fork. Once baked, allow to cool until they are easy enough to handle. Slice a thin sliver off the potato going lengthwise. Scoop out the inside of the potato scraping as much as you can while still maintaining the integrity of the shape of the potato so you can easily re-stuff.
Take the potato pulp and put it in a large mixing bowl or stand mixer. Add one can of artichoke hearts marinated in water, juice included, approximately 1/2 tablespoon of garlic powder, 1/2 cup grated parmesan cheese, 1 tablespoon of mayonnaise, and salt and pepper to taste. Mix until all ingredients are incorporated and mixture is creamy. (Spinach or cheese could also be added. Adjust seasonings and ingredients to your desired creaminess and taste.)
Put mixture back into the potato shells until well-stuffed. Top with paprika and place in the oven at 350 for about 10 minutes.
Enjoy, but eat it first so it's hot!
