Spinach-Artichoke Potato Skins

1. 1

   Preheat oven to 400Au00b0F.

2. 2

   Place potatoes on a baking sheet and bake until tender, about 30 minutes. Remove and set aside until cool enough to touch. (This can be done ahead of time)

3. 3

   Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-side up back onto the baking sheet.

4. 4

   In a sautA pan, cook onions and garlic in butter or olive oil until translucent, about 5 minutes. Add chopped spinach and stir, removing from heat almost immediately. (The spinach will wilt quickly and doesn't need to cook, just reduce in volume.)

5. 5

   Season with salt and pepper.

6. 6

   Place softened cream cheese into the mixing bowl with the potato. Add the spinach mixture, artichokes, lemon zest, 1/2 cup cheddar, 1/2 cup Parmigiano Reggiano, salt and ground black pepper to the mixing bowl and mix well.

7. 7

   With a small spoon, scoop the spinach-artichoke potatoes into the potato skins. Top with the remaining Parmigiano and cheddar, and place back in the oven until the cheese is lightly browned, about 10-15 minutes.

* Per serving · 4 servings · Values may vary.