Spinach And Artichoke Dip Baked Potatoes Recipe Recipe

Name: Spinach And Artichoke Dip Baked Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce; 340g) potatoes, preferably russets; Canola, vegetable, or olive oil, for rubbing; 1/2 cup (115g) sour cream; 4 ounces (115g) cream cheese, softened at room temperature; 1/4 cup (25g) grated Parmigiano-Reggiano cheese; 1 small shallot, minced; 2 medium cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 1/2 cups (6 ounces) shredded mozzarella cheese; 2 cups (4 ounces) raw baby spinach, chopped; 8 ounces (225g) canned artichokes, drained and chopped

Servings: persons

4 (12-ounce; 340g) potatoes, preferably russets
Canola, vegetable, or olive oil, for rubbing
1/2 cup (115g) sour cream
4 ounces (115g) cream cheese, softened at room temperature
1/4 cup (25g) grated Parmigiano-Reggiano cheese
1 small shallot, minced
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups (6 ounces) shredded mozzarella cheese
2 cups (4 ounces) raw baby spinach, chopped
8 ounces (225g) canned artichokes, drained and chopped

1
Preheat oven to 375u00b0F (190u00b0C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
2
Preheat oven to 450u00b0F (230u00b0C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
3
Let potatoes rest 5 minutes. Meanwhile, in a large mixing bowl, stir together sour cream, cream cheese, parmesan cheese, shallot, and garlic. Season with salt and pepper. Slice each potato open lengthwise and carefully scoop flesh into the mixing bowl with the dip base. Mash the potatoes with a fork while mixing with the other ingredients, then fold in mozzarella cheese, artichokes, and spinach.
4
Scoop potato mixture back into the baked potato skins and shape back into the classic baked potato shape. Return to oven and cook until the cheese has melted and begun to brown in spots, about 5 minutes. Serve warm.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (12-ounce; 340g) potatoes, preferably russets, Canola, vegetable, or olive oil, for rubbing, 1/2 cup (115g) sour cream, 4 ounces (115g) cream cheese, softened at room temperature, and more.

Yes, Spinach And Artichoke Dip Baked Potatoes Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach And Artichoke Dip Baked Potatoes Recipe

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