Spinach Artichoke Stuffed Potatoes
Indulge in the creamy, cheesy comfort of Spinach Artichoke Stuffed Potatoes, a delightful twist on a classic baked potato. These golden Russet potatoes are baked to tender perfection, then filled with a rich, savory mixture of sautéed spinach, tangy artichoke hearts, cream cheese, and Parmesan for a flavor-packed stuffing inspired by the iconic dip. Topped with gooey melted mozzarella, this recipe is perfect as a hearty side dish or a satisfying vegetarian dinner option. With a crispy potato shell and a luscious filling, these stuffed potatoes balance texture and flavor beautifully. Ready in just over an hour, they’re ideal for family dinners, potlucks, or any occasion that calls for indulgent yet wholesome comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach
- 1 cup Canned artichoke hearts
- 4 ounces Cream cheese
- 0.5 cup Sour cream
- 0.25 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Milk
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Poke each potato several times with a fork.
Rub the potatoes with olive oil, then sprinkle them evenly with salt and black pepper.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the filling. Chop the spinach and drain and chop the artichoke hearts into small pieces.
In a medium skillet over medium heat, cook the spinach for 2-3 minutes until wilted. Set aside.
In a mixing bowl, combine the cream cheese, sour cream, cooked spinach, artichoke hearts, Parmesan cheese, garlic powder, onion powder, and milk. Mix until smooth and creamy.
When the potatoes are done baking, carefully remove them from the oven and let them cool slightly.
Slice each potato lengthwise down the center and gently scoop out the flesh, leaving about 1/4 inch of potato intact to create a shell.
Mash the scooped-out potato flesh in a bowl and stir it into the spinach-artichoke mixture.
Carefully stuff the potato shells with the spinach-artichoke mixture.
Place the stuffed potatoes on a baking sheet and top each one with shredded mozzarella cheese.
Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven, let them cool for a few minutes, and serve warm.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 29.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1649 mg | 127% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7265 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
