Game & Fish Dish
ARTICHOKE STUFFED POTATO
Sauce:
•
6 potatoes, baked
6 potatoes, baked•3 ounce sharp cheddar cheese, grated
3 ounce sharp cheddar cheese, grated•½ cup Casa Fiesta whole or diced
½ cup Casa Fiesta whole or diced•green chilies (dice the whole peppers)
green chilies (dice the whole peppers)•½ cup artichoke hearts, chopped coarsely
½ cup artichoke hearts, chopped coarsely•¼ cup low calorie sour cream
¼ cup low calorie sour cream•½ cup milk
½ cup milk•¼ cup Casa Fiesta Salsa (spice level according
¼ cup Casa Fiesta Salsa (spice level according to preference)
Heat oven to 350 degrees. Cut potatoes in half and gently remove most of pulp. Leave enough pulp to keep skin intact. Combine potato pulp, cheese, milk, and sour cream and whip mixture until well blended. Fold chilies and artichoke hearts into potato mixture and fill potato skins. Place skins back in oven and heat 10-15 minutes until cheese is fully melted and golden brown on top. Garnish with chives, bacon bits, and Casa Fiesta Salsa or let guests help themselves.
