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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the potatoes. Poke each potato several times with a fork.

Step 3

Rub the potatoes with olive oil, then sprinkle them evenly with salt and black pepper.

Step 4

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.

Step 5

While the potatoes are baking, prepare the filling. Chop the spinach and drain and chop the artichoke hearts into small pieces.

Step 6

In a medium skillet over medium heat, cook the spinach for 2-3 minutes until wilted. Set aside.

Step 7

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.

Step 8

When the potatoes are done baking, carefully remove them from the oven and let them cool slightly.

Step 9

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.

Step 10

Mash the scooped-out potato flesh in a bowl and stir it into the spinach-artichoke mixture.

Step 11

Carefully stuff the potato shells with the spinach-artichoke mixture.

Step 12

Place the stuffed potatoes on a baking sheet and top each one with shredded mozzarella cheese.

Step 13

Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 14

Remove the potatoes from the oven, let them cool for a few minutes, and serve warm.

Nutrition Facts

Serving size	(1911.2g)

Amount per serving	% Daily Value*
Calories	2511.9

Total Fat 107.8g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 275.0mg	0%
Sodium 4689.7mg	0%
Total Carbohydrate 311.5g	0%
Dietary Fiber 35.6g	0%
Total Sugars 29.1g
Protein 91.9g	0%

Vitamin D 13.0IU	0%
Calcium 1648.7mg	0%
Iron 19.3mg	0%
Potassium 7265.2mg	0%

*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.

Source of Calories

Fat: 37.5%

Protein: 14.2%

Carbs: 48.2%