Spinach Artichoke Stuffed Baked Potatoes

• 4 large russet potatoes
• 1 cup frozen chopped spinach, thawed and drained
• 1/2 cup artichoke hearts, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• Chives for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pierce each potato several times with a fork and rub with olive oil. Bake directly on oven rack for 45-50 minutes, until tender.
3. 3 Meanwhile, mix spinach, artichoke hearts, cheeses, sour cream, mayonnaise, and garlic in a bowl. Season with salt and pepper.
4. 4 Once potatoes are done, cut them open lengthwise and fluff the insides with a fork.
5. 5 Stuff each potato generously with the spinach-artichoke mixture.
6. 6 Return stuffed potatoes to the oven for 10 minutes to melt the cheese.
7. 7 Garnish with chives before serving.

Equipment

• Baking sheet
• Mixing bowl
• Fork
• Oven

Variations

• Add cooked diced chicken or bacon for a non-vegetarian twist.
• Use Greek yogurt instead of sour cream for a healthier option.

Substitutions

• Substitute mayonnaise with Greek yogurt for a lighter version.
• Use fresh spinach if frozen isn't available, just sauté it first.

Pairings

• Creamy coleslaw
• Garlic bread

Nutrition

Tips

• For extra crispy skins, rub the potatoes with olive oil before baking.
• Double-check the seasoning in your filling – taste and adjust!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: These potatoes freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side salad for a lighter meal.
• Pair with a hearty beef stew for a comforting dinner.

FAQ