Time: 1 hour 40 min.
Complexity: easily
Servings: 16

This bite-sized appetizer is a true delicacy that will perfectly enhance your holiday table. Canned artichokes are tossed with goat cheese, fresh herbs, and garlic, and the resulting delicious pasta is served on fragrant, crispy potato skins.

Ingredients:

• 4 large Russet Burbank potatoes
• Artichokes
• Goat cheese
• 1 cup grated cheddar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, Artichokes, goat cheese, cheddar cheese, garlic

We recommend

Preparation:

Step 1
• Potato peels:
  
  Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut the potatoes into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
Step 2
• Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Add the topping.
  
  For cheese rinds, turn the baked skins over, sprinkle with 1 cup of grated cheddar and bake for another 5 minutes.
  
  Prepare the topping, blending artichokes with goat cheese, garlic, fresh herbs and olive oil.

Votes: 1