Spinach Artichoke Baked Potato
Spinach Artichoke Baked Potatoes combine the creamy richness of cheese with the nutritious goodness of spinach and artichokes, all nestled in a fluffy baked potato. This delightful dish is perfect for a hearty lunch or as a satisfying side. With its melty cheese topping and savory filling, it’s sure to please both vegetarians and meat-lovers alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large potatoes
- 1 cup chopped fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup sour cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash potatoes, pierce with a fork, rub with olive oil, and season with salt.
- Wrap each potato in foil and bake for 45 to 60 minutes until tender.
- While baking, prepare the filling: mix spinach, artichokes, cream cheese, Parmesan, mozzarella, garlic, sour cream, salt, and pepper in a bowl.
- Once potatoes are cooked and slightly cooled, cut them in half lengthwise and scoop out some flesh while keeping the skin intact.
- Combine scooped potato flesh with the spinach-artichoke mixture and fill each potato half.
- Return filled potatoes to the oven for another 15 to 20 minutes until golden and bubbling.
- Serve warm with a side salad if desired.
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Find it online: https://savorysofia.com/spinach-artichoke-baked-potato/