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SPINACH ARTICHOKE STUFFED POTATOES
Ingredients
- 4 medium or 6 small Russet (baking) potatoes, scrubbed
- Filling:
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 8 oz. jar artichoke hearts, rinsed, drained and chopped
- ½ cup grated parmesan cheese
- ⅓ cup plain Greek yogurt (or sour cream)
- Salt and pepper to taste
- Sour cream and chives, for serving (optional)
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