Ingredients
For the Potatoes:
3 large baking potatoes
Olive oil, for rubbing
Salt and black pepper, to taste
For the Spinach Artichoke Filling:
1 cup fresh spinach, chopped
1/2 cup canned or jarred artichoke hearts, chopped
1/4 cup cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
Optional Garnish:
Grated Parmesan
Chopped fresh parsley or chives
Instructions
1. Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Rub potatoes with olive oil and sprinkle with salt.
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Pierce each potato several times with a fork and bake directly on oven rack for 45 minutes, or until tender.
2. Prepare the Filling
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While potatoes bake, mix chopped spinach, artichokes, cream cheese, sour cream, garlic powder, salt, and pepper in a bowl until creamy.
3. Stuff the Potatoes
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Once baked, slice potatoes in half lengthwise and scoop out some of the flesh, leaving a border for structure.
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Mix scooped-out potato with the spinach-artichoke filling, then spoon mixture back into the potato shells.
4. Top with Cheese and Bake
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Sprinkle shredded mozzarella over each stuffed potato.
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Return to oven and bake 10–15 minutes until cheese is melted and slightly golden.
5. Serve
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Garnish with Parmesan and chopped parsley or chives.
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Serve warm as a hearty side dish or vegetarian main.
Notes
Make ahead: Prepare filling in advance and assemble just before baking.
Cheese variations: Use Gruyère, fontina, or cheddar for a different flavor.
Add protein: Stir in cooked bacon, chicken, or sausage for a non-vegetarian version.
Extra flavor: Add a pinch of red pepper flakes or smoked paprika to the filling.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 380