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Spinach & Artichoke Potato Casserole
Ingredients
  • 3   large russet potatoes (about 1½ lbs./680 g)
  • 4 oz. (125 g) cream cheese, softened
  • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
  • 2 cups (500 mL) fresh spinach, chopped (see cook’s tip)
  • 1 can (14 oz./398 mL) quartered artichoke hearts, drained
  • 1 tbsp (15 mL)  Garlic Parmesan Seasoning
  • ¼ cup (60 mL) sour cream or Greek yogurt
  • ½ tsp (2 mL) salt
  • 8 oz. (250 g) white cheddar, grated (2 cups/500 mL), divided
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