A couple of weeks ago I first tried my hand at stuffed potatoes with the Salmon Florentine-Stuffed Potatoes (recipe found here), and prior to that I had made some spinach and artichoke stuffed zucchini boats (recipe found here). So last weekend I thought, why not do a kind of combo of these ideas, and make some spinach and artichoke-stuffed potatoes?
And here we are! I loved the spinach and artichoke stuffed zucchini boats, but I’m a hardcore potato lover, so I think these may have won me over even more. They’re basically twice baked potatoes (“stuffed potatoes” being simply another way of saying “twice baked potatoes”). I don’t care what they’re called, they’re delicious!
I remember when artichokes were on my “never will I ever” food list for cooking or eating. They say your tastebuds change every 7 years or something like that, and apparently they’re right (whoever “they” are). I’ve noticed this is true for some other foods as well. Not olives, though. Never olives! 😉 To this day, the smell of olives alone can make me feel sick to my stomach, so I’m not seeing that ever changing.
Even with artichokes, I’ve noticed that they have to be hidden within something else, like these potatoes or the zucchini boats, or a dip of some kind, in order for me to accept them. They have a very distinct and strong flavor to them, especially the hearts, so they’re definitely an acquired taste. At any rate, I love how they taste in these potatoes! The artichoke flavor is there, but not overwhelming in any way, and the flavors all work together fabulously.
I hope you all enjoy these and please feel free to comment below with any flavor combinations you think would also be good inside of the potatoes, since I’m definitely feeling the urge to continue experimenting with the whole stuffed potato idea.