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Fully Loaded Twice-Baked 'tatoes

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“You can use canned, frozen, or homemade artichoke hearts in this dish. From the June 2007 issue of Chile Pepper magazine.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. With a sharp paring knife, make an X-shaped incision on the top of each potato.
  3. Place potatoes in the oven and bake 1 hour or until tender.
  4. Remove potatoes from the oven, and allow to cool.
  5. Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
  6. Stir in ham and cook an additional minute.
  7. Remove pan from heat and set aside.
  8. In a large bowl, beat together the cream cheese and sour cream. Set aside.
  9. Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
  10. Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
  11. Chop the reserved potato skin, and mix with scooped-out potato flesh.
  12. Stir potato mixture into the cream cheese mixture.
  13. Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
  14. Pack potato filling into the reserved skins, mounding filling on top.
  15. At this point, the potatoes can be covered and refrigerated overnight, if desired.
  16. Reduce oven temperature to 300 degrees Fahrenheit.
  17. Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.

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