Spinach Artichoke Baked Potatoes
If you love spinach and artichoke dip, you will adore these 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
Want to save this recipe?
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
Did You Make This Recipe?Please leave a star rating and comment!
