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    Recipes » Entrées » Spinach Artichoke Stuffed Potatoes

    Spinach Artichoke Stuffed Potatoes

    Published: Nov 5, 2017 · Modified: Apr 8, 2021 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe

    These twice baked potatoes are a delicious cross between spinach artichoke dip and a stuffed potato. They’re easy, cheesy, and perfect for a weeknight meal!

    spinach artichoke stuffed potato halves on a gray plate.

    I’m a big fan of spinach artichoke dip. These Spinach & Artichoke Stuffed Potatoes take it to another level. They’re a cross between a twice baked potato and the beloved dip, and they were a hit at my dinner table.

    Most twice baked potatoes are stuffed with cheese and bacon. I am all about that! But these take another turn, and sub the usual spinach artichoke dip ingredients (sour cream, cream cheese, artichoke hearts, baby spinach) for the cheese and bacon.

    They’re a delicious side dish for steak or chicken. They’re also hearty enough to be served on their own for lunch or dinner. You can even add chopped chicken, if you’d like!

    spinach artichoke stuffed potatoes on a gray plate on a wooden table.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Ingredients
    • How to make spinach artichoke stuffed potatoes
    • What to do with leftover artichoke hearts
    • Variations & substitutions
    • Serving suggestions
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Ingredients

    • Russet potatoes are the best for stuffing. Try to find similarly sized potatoes if you can!
    • Sour cream, mayo, and cream cheese form the creamy base that gets stuffed inside.
    • You’ll need both canned artichoke hearts and baby spinach, of course!
    • Parmesan cheese gets folded in, and sprinkled over the top. Yum!

    How to make spinach artichoke stuffed potatoes

    First, rub the russet potatoes with olive oil and salt. Place them on a sheet tray and bake for 50–60 minutes, or until a fork can easily be inserted into the center.

    Roasted whole potatoes on a baking sheet

    If you’re cooking multiple recipes at once, this is a great time to take advantage of the hot oven. When something is cooking for that long, I usually use the opportunity to throw in a few more things, like roasted garlic for this Roasted Garlic Mashed Cauliflower.

    Let the potatoes cool for 10 minutes so they’re easier to handle. While they cool, wilt the spinach in olive oil in a large skillet.

    Place the sour cream, mayonnaise, cream cheese, and ¼ cup milk in a large bowl. Scoop out the insides of the potatoes, leaving ¼ inch edge on the potato skin.

    Hollowed out potatoes for potato skins

    Place the insides of the potatoes in the large bowl with the sour cream and other ingredients. Mix on low with a hand mixer until creamy and smooth. Fold in the artichoke hearts, spinach, ½ teaspoon salt, and half the parmesan cheese.

    Sprinkle the potato skins with salt, then divide the spinach artichoke mixture evenly among them. Sprinkle with the remaining parmesan cheese.

    Bake for 10–15 minutes, or until the cheese is melted and the potatoes are warmed through. Serve immediately as a side dish or on their own.

    gray plate with spinach artichoke stuffed potatoes on a wooden table.

    What to do with leftover artichoke hearts

    A quick confession: this recipe uses half of a can of artichoke hearts. That’s annoying. I hate using half a can of something, because the rest will sit in my fridge until I throw it out.

    So use up those extra artichokes! They are delicious chopped up in a veggie omelette. They are delightful on pizza. They are a great addition to this Marinated Vegetable Salad. And I love them in a fettuccine alfredo.

    Variations & substitutions

    • Make these potatoes extra hearty with the addition of 1 cup of chopped, cooked chicken.
    • Substitute gruyere cheese for the parmesan.
    • Don’t have mayo? Substitute an equal amount of sour cream.

    Serving suggestions

    I love serving Spinach Artichoke Stuffed Potatoes with a big salad. This Winter Fruit Salad would be a great accompaniment.

    Roasted veggies, like Bacon Brussels Sprouts, would be delicious, too!

    stuffed potato and brussels sprout salad on a white and blue dinner plate.

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!


    cup of ambrosia and slice of banana cake.

    📖 Recipe

    spinach artichoke stuffed potato halves on a gray plate.

    Spinach & Artichoke Stuffed Twice Baked Potatoes

    Published by Kate
    If you love spinach and artichoke dip, you will adore these twice baked potatoes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 35 mins
    Course Entree
    Cuisine American
    Servings 8 potato halves
    Calories 209 kcal

    Ingredients
      

    • 4 large russet potatoes
    • 1 tablespoon + 2 teaspoons olive oil
    • ¼ cup sour cream
    • ¼ cup mayonnaise
    • 4 oz cream cheese, softened
    • ¼–½ cup milk
    • ½ (14 oz) can artichoke hearts, drained and chopped
    • 4 oz fresh baby spinach
    • ½ cup shredded parmesan cheese, divided
    • ½ teaspoon kosher salt, plus more for seasoning potatoes
    • For garnish: parsley

    Instructions
     

    • Preheat oven to 350°F.
    • Rub the whole potatoes with the olive oil and season with salt. Place on a baking sheet. Bake for 50–60 minutes, or until a fork inserts easily into the potato. Let the potatoes cool for 10 minutes.
    • While the potatoes cool, heat 2 teaspoons of olive oil in a medium sauté pan over medium heat. Add the spinach. Cook, stirring occasionally, until the spinach is wilted.
    • Place the sour cream, mayonnaise, cream cheese, and ¼ cup milk in a large bowl.
    • Halve the potatoes and scoop the insides out with a spoon, leaving a ¼ inch edge on the potato skin. Place the insides of the potatoes in the large bowl with the sour cream and other ingredients.
    • Sprinkle the potato skins lightly with salt and place back on the sheet pan.
    • Using a hand mixer, mix the insides of the potatoes with the sour cream mixture until smooth. Add an additional ¼ cup milk if necessary to get a creamier consistency.
    • Fold in the artichoke hearts, spinach, ½ teaspoon salt, and half the parmesan cheese.
    • Divide the potato mixture evenly among the potato skins. Top with the remaining parmesan cheese.
    • Bake for 10–15 minutes, or until the potatoes are warmed through and the cheese is melted. Garnish with fresh parsley if desired, and serve immediately.

    Nutrition

    Calories: 209kcalCarbohydrates: 21gProtein: 6gFat: 12gSaturated Fat: 5gCholesterol: 25mgSodium: 370mgPotassium: 573mgFiber: 3gSugar: 2gVitamin A: 1625IUVitamin C: 25mgCalcium: 131mgIron: 1mg
    Keyword twice baked potatoes
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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