Twice Baked Idaho® Potatoes with Artichoke & Lemon


  • 4 large Idaho® russet potatoes, scrubbed and cut in half horizontal
  • 2 tablespoons vegetable oil
  • 3 ounce container lemon-flavored Greek yogurt
  • 14 ounce can artichoke hearts, drained and rinsed
  • ¼ cup chopped scallions
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 teaspoons Kosher salt
  • paprika for garnish


  1. Preheat oven to 400° F.
  2. Line a baking sheet with foil. Spray with non-stick cooking spray.
  3. Place potatoes cut side down on prepared baking sheet.
  4. Brush potato skins evenly and lightly with vegetable oil.
  5. Bake potatoes for 1 hour, until tender.
  6. Remove from oven. Allow to cool for handling.
  7. Using a large spoon, scoop out potatoes and place in large bowl. Return hollow skins to baking sheet. Set aside.
  8. Add yogurt to the potatoes. Using a hand mixer, beat on medium speed until smooth.
  9. Chop 1 cup of artichoke hearts. Stir in to potato mixture. Reserve remaining artichoke hearts for garnish.
  10. Stir in scallions, cheese, garlic and salt.
  11. Spoon mixture evenly into potato skins.
  12. Sprinkle stuffed skins with paprika, if desired.
  13. Place remaining artichoke hearts on top of potatoes
  14. Bake for 10 minutes at 400° F, or until heated through.
  15. Serve immediately.
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Yield: 8 servings
Calories: 180
Sodium: 370mg
Fat: 7g
Carbs: 25g
Protein: 5g
Cholesterol: 15mg

Cynthia LaFourcade
Food Blogger
The Log Home Kitchen

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