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  • 2 large Russet potatoes
  • 1 (4-ounce) jar marinated artichokes plus 2 tablespoons of the marinade
  • 4 ounces Swiss cheese, grated


  1. Preheat oven to 400F.
  2. Bake potatoes until tender. Cut each potato into halves. Remove pulp. Combine pulp with artichokes, marinade and cheese. Pile into potato skins. Bake 10 minutes or until hot.

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The recipe was originally published as Artichoke Swiss Stuffed Potatoes on

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