Roasted Artichoke and Virginia Ham Stuffed Idaho® Potatoes | Idaho Potato Commission
Preheat the oven temperature to 275° F. Place the artichokes in a thin layer on nonstick baking sheet and bake 30-35 minutes or until dry. Meanwhile, place the potatoes in microwave and cook on high...
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Cooking tools:
- Oven
- Microwave
- Baking sheet
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Skillet
- Paper towel
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup quartered artichoke hearts, drained and chopped
- 2 6-ounce Idaho® potatoes, scrubbed and pierced
- 1/3 cup light mayonnaise
- 3 tablespoons light sour cream
- 2 medium garlic cloves, minced (about 1 teaspoon)
- 2 slices reduced fat Swiss cheese, torn in small pieces
- 2 ounces Virginia ham, thinly sliced and chopped
- 3 tablespoons olive oil, optional
- 1/2 cup julienne cut leeks, optional
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