Looking for a way to jazz up Easter leftovers? After all of the eggs have been found and Easter brunch has been enjoyed…what’s better than all of that tasty leftover ham? And of course, nothing compliments ham quite like potatoes…but why not try something a little “arti-ful” with artichokes? Artichokes are a big-time family favorite around here, so these easy to bake “Palestine Stuffed Potatoes” are where it’s at for a post-Easter dinner made delicious + different.
In case you missed 3P’s Easter “brunch of ideas” from last year, take a peek HERE for Bunny Bread, easy baked ham recipes, and more!
PALESTINE STUFFED POTATOES:
Start off by baking three large baking potatoes at 350 degrees for about an hour, or a few minutes longer if needed until done. Next, halve each potato crosswise, and scoop out the pulp. Mash the pulp with ½ cup of butter, ¼ cup sour cream, and 2 cups of pureed Jerusalem artichoke bottoms (or canned artichoke bottoms), and salt and pepper to taste.
NOTE: Do not use the artichoke leaves, they are too fibrous, and will not blend properly. Pile the stuffing back into the potato shells, as high as it can go. Sprinkle some grated cheddar cheese over the top of each potato. Bake the potatoes again at 400 degrees for about 35-45 minutes until they are golden brown and sufficiently heated all the way through. Serve with warm ham with a touch of extra glaze, and a small green salad and you’re good to go!
What plans does your family have for all that leftover ham? Have a must-try potato recipe to serve along side? Share your post-Easter menu plans with the Man Cave!