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Quinoa Stuffed Potatoes with Artichokes and Basil

Quinoa Stuffed Potatoes with Artichokes and Basil

Tthese quinoa stuffed potatoes do take a little time with baking the potato and all. But, they score big points with me because they can be made ahead and even frozen. I also like dishes that are super tasty for me, but easy to adjust to make kid-friendly. In the case of my boys, I left the artichokes and capers out and topped them with cheddar cheese.

  • Duration
  • Prep Time
  • 8 as side, 4 as main ServingsServings


  • 4 medium russet potatoes, scrubbed
  • 1½ cup cooked quinoa
  • ½ cup non fat Greek Yogurt (or vegan yogurt or sour cream)
  • 2 tablespoon light boursin cheese
  • 2/3 cup fresh basil, divided
  • 6 ounce artichoke hearts
  • 3 scallions, chopped
  • 2 clove garlic, minced
  • 1 tablespoon capers
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup provolone cheese (optional – vegan cheese or a sprinkle of nutritional yeast would be nice too!)
  • 1 plum tomato, diced


  1. Pierce potatoes with a fork. Preheat oven to 375 degrees and bake for 50 minutes or until soft.
  2. Combine quinoa, yogurt, 1/2 cup basil, artichoke hearts, scallions, garlic and capers. Add in salt and pepper and stir well.
  3. Allow potatoes to cool slightly, and cut in half. Scoop out insiders, leaving 1/4 inch shell. Mash potatoes with a fork and add to quinoa mixture.
  4. Place shells in an oven safe dish and scoop quinoa mixture into shells. Top with cheese. Bake for 20 minutes. Top with remaining basil and tomatoes and enjoy.

Credit: Wendy Polisi

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