Spinach Artichoke Stuffed Potatoes are a delightful twist on traditional baked potatoes, combining creamy spinach and artichoke filling with fluffy baked potatoes. This recipe transforms a simple side dish into a flavorful and satisfying option for any meal.
Ingredients for Spinach Artichoke Stuffed Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chopped spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
How to Make Spinach Artichoke Stuffed Potatoes:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them thoroughly. Pierce each potato several times with a fork.
- Rub olive oil over the potatoes and season generously with salt and pepper.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Make the Filling:
- In a skillet, heat a little olive oil over medium heat. Add chopped spinach and cook until wilted.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chopped artichoke hearts and cook for 2-3 minutes.
- Reduce heat to low and add cream cheese, sour cream, mozzarella cheese, Parmesan cheese, dried thyme, and paprika. Stir until cheeses are melted and mixture is well combined. Season with salt and pepper to taste.
- Assemble the Dish:
- Once the potatoes are baked and cool enough to handle, slice each potato in half lengthwise.
- Carefully scoop out the flesh of each potato half, leaving a thin layer of potato inside the skin.
- Mash the scooped-out potato flesh and add it to the spinach-artichoke mixture. Mix well.
- Bake the Stuffed Potatoes:
- Fill each potato skin generously with the spinach-artichoke mixture.
- Place the stuffed potatoes on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until the filling is heated through and the tops are lightly browned.
- Serve:
- Remove from the oven and let cool slightly before serving. Garnish with fresh parsley or additional Parmesan cheese if desired.
About the Main Ingredients:
- Potatoes: Russet potatoes are ideal for baking due to their fluffy texture when cooked.
- Spinach: Adds a vibrant green color and nutritional boost to the dish.
- Artichoke Hearts: Provide a unique texture and tangy flavor that complements the creamy cheese mixture.
- Cheeses (Cream Cheese, Mozzarella, Parmesan): Create a rich and creamy filling that melts beautifully into the potatoes.
- Sour Cream: Adds tanginess and helps bind the filling together.
Enjoy these Spinach Artichoke Stuffed Potatoes as a satisfying side dish alongside grilled meats or as a main course for a vegetarian meal. The creamy spinach-artichoke filling makes them a crowd-pleaser at any gathering.
