celebrating st patrick's day spring green twice-baked potatoes

What's on the menu for your St. Patrick's Day celebration?  

I'm in the land of faraway this weekend-- a spiritual retreat with some of my oldest and dearest friends, at, 

wait for it

a CONVENT, 

and we're eating light. I'll be foregoing the traditional corned beef and cabbage affair this year, instead honoring the Irish with the humble potato, dressed in a new spring jacket and stuffed with a creamy green surprise.  

They best thing about them?  

So. Darned. Easy.


spring green twice-baked potatoes
with spinach and artichoke
serves 2

Scrub well and wipe the skins with a light layer of cooking oil, 2 medium baking potatoes.  Roast at 400 degree for about 30-40 minutes, until skins are crisped.  Remove from oven and allow to rest until cool enough to handle.  Scoop out the top of the potato, and the flesh, leaving about 1/2' adhered to the skin.  Reserve.

In a food processor bowl, add 6 oz of baby spinach, washed well and dried thoroughly, processing until smooth in two batches.  Add a brick of cream cheese, at room temperature, and pulse until incorporated with spinach.  Add 1-2 cups artichoke hearts (I used frozen, and didn't even thaw the babies.  You could use canned, or jarred, also.), 2 cloves of minced garlic, 1 tsp kosher salt, and 1tsp-1Tbls crushed red chiles, to taste. Add potato 'innards'.  Process all until well-blended. 

Scoop filling into potato shells, mounding graciously atop.  Top with grated Monterrey Jack cheese.  Pop into the oven, still heated, and roast until tops are browned.  Garnish with sour cream or a bit of cream cheese, sliced scallions, perhaps even a sprinkling of crisp bacon bits.

You'll likely have quite a bit of filling left.  We're going to have some fancy repurposed leftovers, tomorrow!  Come back for a visit, soon, to see how these potatoes lend themselves to a second life.

And, hey!  Remember to enter our Spice Giveaway!  Contest ends midnight, Sunday (Central Time).