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
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.