Imagine sinking your fork into a fluffy, twice-baked potato that’s bursting with the unique flavors of artichokes and creamy cheese—sounds irresistible, right? Welcome to the world of Twice Baked Artichoke Brunch Potatoes, where brunch meets gourmet in the most delightful way! This recipe not only elevates your typical brunch spread but also promises to impress your family and friends with its rich textures and flavors. Whether you’re hosting a weekend gathering or simply treating yourself to a delicious meal, these stuffed potatoes are sure to become a favorite. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Brunch
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 can artichoke hearts
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash russet potatoes and pat dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub potato skins with olive oil and sprinkle with kosher salt.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes until tender when pierced with a knife. Potato should have crispy exterior and soft interior.
- While potatoes are baking, drain artichoke hearts and chop into small, fine pieces. Set aside.
- Once potatoes are cooked, remove from oven and let cool for 5-10 minutes until safe to handle. Slice each potato lengthwise.
- Carefully scoop out potato flesh, leaving a thin layer against the skin to maintain potato structure. Place potato flesh in a mixing bowl.
- Mash potato flesh with sour cream, adding chopped artichoke hearts, Parmesan cheese, green onions, salt, and black pepper. Mix until creamy and well combined.
- Spoon the mixture back into potato skins, creating a generous mound. Sprinkle additional Parmesan cheese on top.
- Return stuffed potatoes to oven and bake for an additional 15-20 minutes until tops are golden brown and crispy.
- Remove from oven, let rest for 5 minutes. Garnish with extra chopped green onions before serving.
Tips
- Choose the Right Potatoes: Opt for large russet potatoes for the best texture. Their starchy nature makes them perfect for baking and mashing.
- Bake for Crispiness: Make sure to pierce the potatoes before baking to allow steam to escape, resulting in a crispier skin. The olive oil and kosher salt will enhance the flavor and texture!
- Mix it Up: Feel free to experiment with additional ingredients like bacon bits, different cheeses, or herbs to customize the filling to your taste.
- Don’t Rush the Cooling: Allow the potatoes to cool for a few minutes after baking to make them easier to handle. This prevents burns and makes scooping out the flesh simpler.
- Perfect the Filling: For an ultra-creamy filling, mash the potato flesh thoroughly before mixing in the other ingredients. This ensures a smooth texture that complements the artichokes beautifully.
- Watch the Baking Time: Keep an eye on the stuffed potatoes during the second bake. You want them golden brown but not burnt—every oven is different!
- Garnish for Flair: A sprinkle of fresh green onions not only adds a pop of color but also enhances the flavor profile. Don’t skip this step!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
