They were AMAZING. Because they are so time consuming, I made up a bunch, hoping there would be leftovers, but we only had 2 left over (And SO WHAT if I ate one today for breakfast)??? When you have teenaged(ish) kids in the house, triple batches of food frequently end up NOT providing left overs. Oh, well, at the least the kids liked them. They are not difficult to make but they do take about 2 hours total- 90 minutes for baking; who knows how long to scoop out the potato guts and blend with cheese, milk, salt, pepper, and sour cream, then refill. Once again, because I did not plan my menu ahead for the week, I didn't have everything I needed for them. (I swear this is not typically how dinner time goes)! Instead of using sour cream for the filling, I used cream cheese because it's all I had on hand. Then, a BRILLIANT idea came to me!
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| soooo smart! |
What ALSO contains cream cheese and is one of my favorite things EVER?! That's right, spinach artichoke dip! (see below for my favorite recipe). I CANNOT wait to try making spinach dip twice baked potatoes. That's right, spinach dip twice baked potatoes. Yummmmmmmmmmmmmmm. (Yes, I'm sure it's probably been done before, but I'm sure mine will be the best). The recipe I am going to try first will be to mix the potato guts with a hearty portion of spin dip, refill, and then top with tons of parmesan cheese, warming until the tops are golden brown and delicious. You can expect an update next week on how it goes, I know you have to be almost as excited as I am for this one. They're gonna be soooooo gooooooooooooooooood.
Alex's Favorite Spin Dip Recipe:
In a food processor, mix the following:
* 1/2 jar roasted red peppers, drained (optional, but better with)
* 1 8oz package cream cheese (not fat free, but 1/3 less fat turns out fine)
* 1 8oz container sour cream
* 1 15oz can small artichoke hearts, mostly drained. I add in about 1/3 of the juice
* 1 tbsp. brown mustard or 1 tsp dry mustard
* 2 heaping handfuls finely chopped FRESH spinach
* at least 1/2 cup grated parmesan cheese (I'm not really an exact measurement kind of cook, most recipes call for only 1/4 cup, I like to be nice and liberal with the cheese)
blend up until well mixed, transfer to glass baking dish, bake uncovered at 350 for 25 minutes, stirring halfway through, until top begins to brown
it's delicious. serve with crackers or bread (or in a bread bowl, my favorite) if you want to be sheerly indulgent or with veggies for a healthy(ish) option.
| most favorite |
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