The $5 Chef’s Potato Dish

In The $5 Chef column, this recipe was inadvertently left out of the $25 Thanksgiving dinner for 8 printed in Thursday’s Food Section.

RESTUFFED BAKED POTATOES WITH ARTICHOKE HEARTS

8 medium or 4 large potatoes

1/4 cup milk, about

1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped

1 tablespoon finely chopped parsley

1 clove garlic, pressed

Salt, pepper

Bake potatoes until tender. Cut each in half and carefully scoop out pulp. Mash pulp and moisten with little milk. Add 1/4 cup milk, artichokes, parsley and garlic.

Season to taste with salt and pepper. Restuff potatoes and bake at 400 degrees until tops are golden. Makes 8 servings.