Description
Spinach artichoke dip + potato skins = Yum!
Ingredients
- 2 whole Baking Potatoes
- ¼ cups Vegetable Oil
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- ½ cups Milk
- 2-½ ounces, weight Frozen Chopped Spinach, Thawed And Drained
- ½ cans (14 Oz. Size) Artichoke Hearts, Chopped And Drained
- 1 cup Monterey Jack & Cheddar Cheese Blend; Shredded
- ¼ cups Romano Cheese, Grated
- 1 dash Hot Sauce
Preparation
Preheat the oven to 425ºF.
Scrub the potatoes clean. Coat the potatoes with vegetable oil. Bake for 45 minutes. Remove the potatoes from the oven and allow them to cool.
Slice the potatoes in half lengthwise and scoop out most of the potato filling. Coat the cut side and the outside with more oil. Bake the potatoes for an additional 10 minutes, cut side down.
Meanwhile, prepare the filling. Begin by making a white sauce. Melt butter in a pot over low heat. Whisk in the flour. Continue cooking until smooth and bubbly. Add the milk. Continue whisking until the mixture boils. Remove from heat. Add the rest of the ingredients. I used about 1 tablespoon of hot sauce, but use as much as you’d like. Scoop the filling into the potatoes and bake for 10 more minutes.
