Twice Baked Idaho® Potatoes with Artichoke & Lemon | Idaho Potato Commission
- Preheat oven to 400° F. - Line a baking sheet with foil. Spray with non-stick cooking spray. - Place potatoes cut side down on prepared baking sheet. - Brush potato skins evenly and lightly with...
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Measuring spoon
- Fork
- Grater
- Potato masher
- Aluminum foil
Ingredients
- 4 large Idaho® russet potatoes, scrubbed and cut in half horizontal
- 2 tablespoons vegetable oil
- 3 ounces container lemon-flavored Greek yogurt
- 14 ounces can artichoke hearts, drained and rinsed
- ¼ cup chopped scallions
- ¼ cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 2 teaspoons Kosher salt
- paprika for garnish
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