Artichoke Swiss Stuffed Potatoes
- Yield 4 servings
Reminiscent of everyone's favorite artichoke dip, these potatoes are rich and creamy.
- 2 large Russet potatoes
- 1 (4-ounce) jar marinated artichokes plus 2 tablespoons of the marinade
- 4 ounces Swiss cheese, grated
- Preheat oven to 400F.
- Bake potatoes until tender. Cut each potato into halves. Remove pulp. Combine pulp with artichokes, marinade and cheese. Pile into potato skins. Bake 10 minutes or until hot.