Spinach-Artichoke Potato Skins

• 3 pounds Idaho potatoes
• 1/4 cup white onion, diced fine
• 2 cloves garlic, finely chopped
• 1 bunch fresh spinach, cleaned and chopped
• 1 large jar artichoke hearts, drained and coarsely chopped
• 1 8-ounce block cream cheese, softened Zest of 1 lemon
• 3/4 cup white cheddar, divided
• 3/4 cup grated Parmigiano-Reggiano, divided
• Sea Salt
• Fresh-ground black pepper

1. Preheat oven to 400Au0b0F.
2. Place potatoes on a baking sheet and bake until tender, about 30 minutes. Remove and set aside until cool enough to touch. (This can be done ahead of time)
3. Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-side up back onto the baking sheet.
4. In a sautA pan, cook onions and garlic in butter or olive oil until translucent, about 5 minutes. Add chopped spinach and stir, removing from heat almost immediately. (The spinach will wilt quickly and doesn't need to cook, just reduce in volume.)
5. Season with salt and pepper.
6. Place softened cream cheese into the mixing bowl with the potato. Add the spinach mixture, artichokes, lemon zest, 1/2 cup cheddar, 1/2 cup Parmigiano Reggiano, salt and ground black pepper to the mixing bowl and mix well.
7. With a small spoon, scoop the spinach-artichoke potatoes into the potato skins. Top with the remaining Parmigiano and cheddar, and place back in the oven until the cheese is lightly browned, about 10-15 minutes.

potatoes, white onion, garlic, fresh spinach, hearts, cream cheese, white cheddar, salt, freshground black pepper

Taken from www.epicurious.com/recipes/member/views/spinach-artichoke-potato-skins-58385274 (may not work)