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


  1. Preheat oven to 400F.
  2. 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.

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