Ingredients:
4 large baked potatoes
4 cups coarsely chopped spinach
1 cup mayonnaise
1/2 cup sour cream
1 (8 ounce) cans water chestnuts, drained and chopped
1 (14 ounce) cans water-packed artichoke hearts, drained and chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup grated parmesan cheese
Directions:
Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
Add the remaining ingredients except the parmesan cheese and stir well.
Mound the filling back into the potato shells and place them in a shallow baking dish.
Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.
Servings: 4
Time preparation: 60 min.
Time total: 75 min.