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budget meal

Spinach Artichoke Twice Baked Potatoes

August 21, 2015 By Taylor Leave a Comment

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spinach artichoke twice baked potatoes (2)

Spinach Artichoke Twice Baked Potatoes|This Is Why I’m Full

Okay, I don’t know if you’ve tried our Crock Pot Spinach Artichoke Dip or any of our other delicious spinach artichoke dishes (look them up, there’s a lasagna that is to die for!) But these Spinach Artichoke Twice Baked Potatoes  are the best out of all of them! Potatoes and cheese and artichoke hearts, delicious.
I have this really bad habit of eating all of the pickled artichoke hearts almost as soon as the jar is open. I love them, and it drives the Hubby crazy because when we buy them it’s for a specific purpose or meal and we usually have to buy two jars when we only need one and then I’m usually not hungry for dinner after I eat the hearts. But I was hungry for these, I ate too many in fact and they were amazing!
Let us know what you think of our Spinach Artichoke Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Spinach Artichoke Twice Baked Potatoes
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Rating: 0
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Print Recipe
  • CourseMain
  • CuisineAmerican
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Spinach Artichoke Twice Baked Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain
  • CuisineAmerican
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Ingredients
  • 8 large baking potatoes washed
  • 1 cup raw spinach
  • 1 jar pickled artichoke hearts small jar, drained and chopped
  • 1/4 cup feta cheese
  • 3 tbsp canola oil
  • 2 stick salted butter
  • 1 cup Sour cream
  • 1 cup Mozzarella cheese
  • 1/2 cup whole milk
  • 2 tsp seasoned salt
  • 1 tbsp Black pepper
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. 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!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream, artichoke hearts, spinach and feta cheese
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream, artichoke hearts, spinach and feta cheese
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  14. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  15. Enjoy!
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Filed Under: Appetizer, Comfort Food, Crock Pot, Potatoes Tagged With: $10 dinner, budget meal, delicious potato dinner, easy and delicious potato dinner, easy dinner, healthy dinner, Spinach Artichoke Twice Baked Potatoes

Jalapeno Popper Twice Baked Potatoes

August 16, 2015 By admin@thisiswhyimfull.com Leave a Comment

jalapeno popper potatoes

Jalapeno Popper Twice Baked Potatoes | This Is Why I’m Full

I’m being completely serious when I tell you that these Jalapeno Popper Twice Baked Potatoes are the best thing I have ever come up with and made! Cheesy and spicy, so amazing! The crunchy panko bread crumbs on top were perfect! When we made them we ate them for dinner 3 nights in a row until we ran out, and they were even better when we baked them to reheat them!
I can’t wait to make these Jalapeno Popper Twice Baked Potatoes again, the hubby’s dad has this amazing garden and he grows a bunch of jalapenos and other peppers and I think that using home grown jalapenos instead of store bought will make them even more delicious!
Let us know what you think of our Jalapeno Popper Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Jalapeno Popper Twice Baked Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain
  • CuisineAmerican
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Jalapeno Popper Twice Baked Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain
  • CuisineAmerican
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Ingredients
  • 8 large baking potatoes washed
  • 3 whole jalapenos chopped and sauteed
  • 2 cup Panko breadcrumbs
  • 3 tbsp canola oil
  • 2 stick salted butter
  • 1 cup Sour cream
  • 2 cup Cheddar or Jack cheese
  • 1/2 cup whole milk
  • 2 tsp seasoned salt
  • 1 tbsp Black pepper
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. 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!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream and cooked jalapenos
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream and jalapeno mix
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Sprinkle some cheese into the bottom of each shell
  14. Fill the potato shells with the filling
  15. Pour your breadcrumbs into a small bowl and take each potato half and press it firmly into the panko, repeat for all potatoes
  16. Put them back in the oven until the potato is warmed through and the panko gets crispy (you may need to broil them for this to happen!)
  17. Enjoy!
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Filed Under: Appetizer, Bacon, Comfort Food, Potatoes Tagged With: $10 dinner, budget dinner, budget meal, delicious and easy dinner, delicious and easy potatoes, delicious bacon potatoes, delicious potato dinner, easy potato dinner, Jalapeno Popper Twice Baked Potatoes

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