Spinach Artichoke Twice Baked Potatoes
pickled artichoke hearts
small jar, drained and chopped
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet.
Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
Slice the butter into pats.
Place in a large mixing bowl and add the sour cream, artichoke hearts, spinach and feta cheese
Remove the potatoes from the oven.
Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise.
Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
Lay the hollowed out potato skins on a baking sheet.
Smash the potatoes into the sour cream, artichoke hearts, spinach and feta cheese
Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through