Artichoke and Swiss Cheese Stuffed Potatoes

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  1. Preheat oven to 425F. Wash potatoes and pat dry. Rub skins with olive oil and sprinkle with salt and pepper. Prick with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350F.
  2. Cut each potato into halves lengthwise. Scoop out pulp, leaving about 1/4 inch of potato on the skin. Place pulp in a large bowl and skins on a baking sheet. Add remaining ingredients to pulp, mixing well. Pile into potato skins. Bake about 15 minutes.



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