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National Potato Lover’s Month: Spinach and Artichoke Heart Two Potato Casserole

February 24, 2014 — , , , , , , ,

The next recipe in our series of potato recipes for National Potato Lover’s Month is a perfect brunch dish! I, personally, devour anything containing spinach and artichokes and this dish is no exception. Try your own variation and let us know what you think by tweeting us @FoodCity with the tag #PotatoLover and tell us how it turned out!

Also, while you’re making your grocery list, pay close attention to our NuVal nutritional scoring system displayed right on the tags at all Food City locations. Idaho potatoes have a score of 93 on the NuVal system, meaning they provide GREAT nutritional value! Learn more about the NuVal system here. Happy cooking, fellow power shoppers!

Yield: 8 Servings
Prep Time: 20 Minutes
Cook Time: 1 Hours 35 Minutes

1 lb. red potatoes
1 lb. Yukon Gold potatoes
1 1/4 cups vegetable broth or stock
1/2 cup shredded Parmesan cheese
1 teaspoon garlic salt
4 oz. Neufchatel (1/3-less fat) cream cheese
4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese
1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped
1 (6-oz.) bag baby spinach, coarsely chopped
1/2 cup sliced green onions

Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray. Cut
potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large
bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium
saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes
with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and
bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more
or until potatoes are tender when pierced with a fork. Makes 8 servings.

Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain
well. Prepare as directed above then bake at 425°F for 30 minutes.

Nutritional Value per serving
Calories: 180 Fat: 5g Cholesterol: 15mg Sodium: 510mg Vitamin C: 0.45%
Carbohydrates: 25g Fiber: 3g Protein: 9g Potassium: 314mg

For more potato goodness, head to the US Potato Board’s website!


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