2017 - Recetas

 PAPAS RELLENAS CON ESPINACA Y ALCACHOFA

INGREDIENTS

• 6 large russet potatoes, washed and scrubbed clean

• 1 tbsp. vegetable oil

• kosher salt

• Freshly ground black pepper

• 4 oz. cream cheese, softened

• 1/4 c. sour cream

• 1 1/2 c. shredded mozzarella

• 1/4 c. Parmesan cheese

• 1 c. canned artichoke hearts, drained and chopped

• 3 c. baby spinach chopped

• 1 Garlic clove, minced

DIRECTIONS

1. Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.

1. Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.

1. When the potatoes are tender, cut a slit end to end on each potato and push sides together to open. Scoop large dollops of the spinach-artichoke mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.

Ref: http://www.delish.com/cooking/recipe-ideas/recipes/a50810/spinach-artichoke-baked-potatoes/