Spinach-Artichoke Baked Potatoes

Spinach-Artichoke Baked Potatoes

Rating 

Give the old baked potato a major upgrade.
Ingredients
  • 6 large russet potatoes, washed and scrubbed clean
  • 1 tbsp. vegetable oil
  • kosher salt
  • Freshly ground black pepper
  • 4 oz. cream cheese, softened
  • ¼ c. sour cream
  • 1½ c. shredded mozzarella
  • ¼ c. Parmesan cheese
  • 1 c. canned artichoke hearts, drained and chopped
  • 3 c. baby spinach chopped
  • 1 Garlic clove, minced
Instructions
  1. Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.
  2. Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.
  3. When the potatoes are tender, cut a slit end to end on each potato and push sides together to open. Scoop large dollops of the spinach-artichoke mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.

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