|These are fantastic served hot, |
warm or at room temperature...
Yield: 10 mini potato halves
Prep: 10 Mins.
Microwave 5 Mins.
Bake: 25 Mins.
5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times
2 artichoke bottoms, finely chopped
--(these are found in the area near the artichoke hearts in the store)
1 green onion, finely chopped
1/4 cup sour cream
2 tablespoons mayonnaise
1/4 tsp. freshly ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic granules
1 TB grated parmesan
Topping prior to baking
--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking
Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.
Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.
Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.
Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside.
Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.
Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking). Let rest 5 minutes prior to serving. ~ Enjoy!