Name: Spinach-Artichoke Baked Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 6 large russet potatoes, washed and scrubbed clean -; 1 tbsp. vegetable oil -; Kosher salt -; Freshly ground black pepper -; 4 oz. cream cheese, softened -; 1/4 c. sour cream -; 1 1/2 c. shredded mozzarella -; 1/4 c. Parmesan cheese -; 1 c. canned artichoke hearts, drained and chopped -; 3 c. baby spinach chopped -; 1 garlic clove, minced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Artichoke Baked Potatoes

1. 6 large russet potatoes, washed and scrubbed clean -

2. 1 tbsp. vegetable oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 4 oz. cream cheese, softened -

6. 1/4 c. sour cream -

7. 1 1/2 c. shredded mozzarella -

8. 1/4 c. Parmesan cheese -

9. 1 c. canned artichoke hearts, drained and chopped -

10. 3 c. baby spinach chopped -

11. 1 garlic clove, minced -

How to cook deliciously - Spinach-Artichoke Baked Potatoes

1. Stage

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. Stage

Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.

3. Stage

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.