• 9 Ratings

Two popular appetizers -- hot artichoke dip and stuffed potato skins -- are brought together.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.

    Advertisement
Instructions Checklist
  • For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers.

Nutrition Facts

70 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 4mg; sodium 144mg; potassium 168mg; carbohydrates 7g; fiber 1g; sugar 1g; protein 2g; vitamin aRE; vitamin a 97IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calcium 30mg; iron 1mg.

Reviews

9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1