I’m a big fan of spinach artichoke dip. These Spinach & Artichoke Twice Baked Potatoes take it to another level. They’re a cross between a twice baked potato and my beloved dip, and they were a hit at my dinner table.
My grandma on my mom’s side used to make twice baked potatoes, and I remember everyone raving over them. I was not a huge fan of potatoes at that point (was anyone else an extremely picky eater as a child?). But as a 6 or 7 year old, I remember how excited everyone got to eat them.
Most twice baked potatoes are stuffed with cheese and bacon. I am all about that! These take another turn, and sub the usual spinach artichoke dip ingredients for the cheese and bacon. I used sour cream, mayo, cream cheese, and milk for the base. Those get mashed with the insides of the potatoes. Then I folded in chopped artichoke hearts, sautéed baby spinach, and parmesan cheese. It’s all finished off with more parmesan cheese and baked until the insides are warm and the cheese is melted.
The longest part of this recipe is baking the potatoes. Depending on the size, they can take up to one hour to get tender in the oven. 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! Roasted garlic for this Roasted Garlic Mashed Cauliflower cooks in the same amount of time.
So 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. And I love them in a fettuccine alfredo.
Spinach & Artichoke Stuffed Twice Baked Potatoes
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
