Secret Recipe Club, Vegetable Soufflé Stuffed Potatoes

My Secret Recipe Club assignment this month was Our Eating Habits

 

spinach & artichoke potatoes

Jamie says, “I love to cook. I love to bake. I love to dine out. Eating is a big part of my life, so I make sure everything that goes into my mouth is tasty. Why waste time and calories on bad food? I strive to be creative and fun in the kitchen. I love trying new recipes, and new restaurants. I am so excited to start this new hobby and share some yummy tidbits with you. I hope you all enjoy!!”

Her recipe index is full of all things yummy! I chose Jamie’s Spinach Artichoke Potato Skins.

Who doesn’t love a  stuffed potato skin!  These would make great appetizers for the upcoming holidays!

 

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I used small red potatoes so they could be served as an appetizer bite or a side dish

 

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I simplified the filling a little by cheating with Stouffers Spinach Soufflé

 

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Jamie fried her skins before filling, but I opted to just oil and salt them and let the oven do the work for me

 

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Drizzle potatoes liberally with olive oil and kosher salt on a foil lined baking sheet.  Roll potatoes around to cover with oil and salt. Bake the potatoes for 25 minutes

 

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Combine the thawed soufflé with chopped artichokes, cheese and mayonnaise

 

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When potatoes are cool enough to handle, slice them carefully in half.  Red potato skins are more fragile than Idaho potato skins so be careful not to tear them.

 

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Scoop out insides with a melon baller or small spoon, leaving enough potato inside to hold skin’s shape

 

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Save the potato pulp for mashed potatoes later in the week

 

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Spray the potato shells with Olive Oil Spray and return to 425 oven for 10 minutes to crisp up.  Use the same baking sheet

 

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Fill with spinach mixture

 

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I had more mixture than I needed for the potatoes so BONUS, I put the rest in a small ramekin to bake for a hot dip for Saturday’s football game watching, and topped it with more cheese

 

spinach soufflé artichoke dip

 

spinach soufflé artichoke dip

 

Place stuffed potatoes in the refrigerator until baking if desired.  When ready to eat, bake at 350 for 30 minutes to heat through.  Serve hot as an appetizer or side dish

 

vegetable stuffed potato boats

 

 

Note:  You can use this filling for mushroom caps too, just adjust cooking time, the mushrooms will cook faster

 

Vegetable Soufflé Stuffed Potatoes

  • Servings: varied
  • Difficulty: medium
  • Print

1 box Stouffer’s Spinach Soufflé, thawed

1 box, 10 oz. frozen artichoke hearts, thawed

2 T mayonnaise

3 0z, about 3/4 cup, shredded Parmesan cheese

small red potatoes, scrubbed

olive oil

kosher salt

Line a baking sheet with foil.  Place potatoes on pan and drizzle with olive oil and sprinkle liberally with salt.  Roll potatoes around until they are covered with oil and salt.  Roast at 425 for 25 minutes.  Remove from oven and let cool enough to handle.  Cut potatoes in half and carefully scoop out potatoes, leaving enough potato inside so as not to break skins. Reserve potato pulp for mashed potatoes for another meal.

Place potato shells on oiled baking sheet {you can use the same one} and spray insides with olive oil spray.  Return to 425 oven for 10 minutes or until interior of shells is beginning to turn golden and crisp.

Chop artichoke hearts.  Combine with thawed spinach soufflé, Parmesan, and mayonnaise.  Fill potato shells with mixture.  If you have mixture leftover, place in a small baking dish and save it to bake for a hot dip another day.

Bake filled potatoes at 350 for 30 minutes or until heated through and filling has set.  Serve immediately as an appetizer or side dish.  Plan on 2-3 potato skins per person

Note:  You can use this filling for mushroom caps too, just adjust cooking time, the mushrooms will cook faster.

 

veggie souffle stuffed skins

 

The skins are oiled and salty contrasting with the creamy spinach & artichoke filling inside for a delicious bite

 

veg soufflé stuffed potatoes

 

Enjoy!

for another printable version of Vegetable Soufflé Stuffed Potatoes click here

This is my last post with Secret Recipe Club for a while as I take time to work on my Secret Project.  I have had so much fun being a part of this group, met a lot of new bloggers and found some great recipes.  My very favorites are listed below

Microwave Potato Chips

 

potato chips thepaintedapron.com

 

Maple Bourbon Bacon Jam Crostini with Pimento Cheese & Praline Pecans

 

pimento cheese and bacon jam crostini with praline pecan thepaintedapron.com

 

Speedy Peanut Butter Cookies

 

1-2-3 Peanut butter cookies thepaintedapron.com

 

Thank you Jamie for another great recipe for my collection!  Be sure to try Jamie’s version using larger baking potatoes and homemade creamed spinach here

 

_____________________________________________________

I will be joining these fabulous parties and blogs

Celebrate Your Story , It’s Overflowing, Rustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk AboutA Stroll Thru Life

Crafty Staci,   Tickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea BoxWeekend Retreat,

 

 

Comments
21 Responses to “Secret Recipe Club, Vegetable Soufflé Stuffed Potatoes”
  1. Lynn says:

    Perfect football food! They sound great:@)

    Like

  2. Mary says:

    Potatoes are a major food group for me Jenna and we would love these! Little spinach-artichoke dip filled potatoes sound like the perfect nosh for the holidays too 🙂

    Like

  3. MMM… They look super yummy! Great short cuts!

    Like

  4. All I needed to read was spinach and artichoke, favorites of mine. These look great and love dish they are on, very pretty.

    Cindy

    Like

  5. lulu says:

    This sounds crazy good. I like the idea of using the filling as a dip as well.

    Like

  6. JESS44903 says:

    This sounds so delicious! Who’da thought?! 🙂

    Thanks for joining Cooking and Crafting with J & J!

    Like

  7. Manu says:

    Oh yum! These look soooo good!! I loved your Rosemary Pine Nut Sables Jenna!! Thank you so much for such amazing recipes!

    Like

  8. I love this idea – you use it to stuff a large potato or small squash as a vegetarian entree too. I’m always on the lookout for something to serve my friends at parties. Great choice for the SRC!

    Like

  9. April Tuell says:

    These look delicious, and would make the perfect potluck dish. Now I’m off to check out your microwave potato chips!

    Like

  10. Sarah says:

    oh yum! stuffed red potatoes! how wonderful. 🙂

    Like

  11. Julie says:

    Wow Jenna,
    You are so creative in the kitchen!! What a nice potato recipe.
    Thanks for sharing it at Cooking and Crafting with J & J!
    I can’t wait to see what you share with us next!

    Like

  12. Mila says:

    I must admit, these stuffed potatoes look stunning! And I love spinach 🙂 Pinning for sure.

    Like

  13. Miz Helen says:

    What a great stuffed potato, looks delicious. Thanks so much for sharing with Full Plate Thursday and have a fantastic week!
    Miz Helen

    Like

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