Cheesey Baked Potato with Spinach/Artichoke Fondue
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Jimmy Madla
In Your Box (serves 2)
- 4 oz. Grape Tomatoes
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1½ tsp. Powdered Ranch Seasoning
- 1 fl. oz. Champagne Vinegar
- 5 oz. Baby Spinach
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2 oz. Sour Cream
- 1 Romaine Heart
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1 oz. Crispy Fried Onions
- 2 Russet Potatoes
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2 oz. Light Cream Cheese
- 3 oz. Artichoke Hearts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories518
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Carbohydrates58g
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Fat29g
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Protein13g
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Sodium1288mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
potatoes Shallot romaine grape tomatoes
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2 Cook potato
Chef Mike 6-8 min
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3 Make filling
Large non 2 tsp oil pepper ½ shallot artichoke ½ spinach cream cheese sour cream Seasoning
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4 Fill and bake
BS 5-8 min
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5 Plate
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