Spinach Artichoke Stuffed Potatoes

Think Spinach Artichoke Dip meets Baked Potato! Naturally gluten-free, these Spinach Artichoke Stuffed Potatoes are creamy, packed with flavor, nourishing and so delicious! They a perfect vegetarian main dish or hearty side dish. A great make-ahead dish, they are perfect for meal prep.

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe
Spinach Artichoke Stuffed Potatoes

Easy recipe for a delicious gluten-free vegetarian main or side dish!

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So excited for you to try these Gluten-Free Spinach Artichoke Stuffed Potatoes!

Think spinach artichoke dip meets baked potato…

Crispy baked potatoes, stuffed with a creamy mix of the fluffy potato, cream cheese, sour cream, parmesan cheese and white beans (extra protein and fiber, and you can’t taste it!), sauteed onion and spinach, and artichoke hearts… then topped with melty mozzarella cheese.

Naturally gluten-free, nourishing, so delicious and satisfying, they make a perfect gluten-free vegetarian main or hearty side dish.

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe

Best part? This is an easy gluten-free recipe!

And the Spinach Artichoke Stuffed Potatoes reheat well making them perfect for meal prep.

So let’s make them!

Here’s the ingredients you will need:

2 large potatoes

yellow onion

garlic

fresh baby spinach

cream cheese

sour cream

white beans (cannellini) (you could skip but you can’t taste them and they add protein and fiber, and add to the creaminess)

canned artichoke hearts

grated parmesan cheese

salt

pepper

shredded mozzarella cheese

olive oil, not shown

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe

And they come together quickly.

There is not a lot of prep time, just baking time for the potato.

The first thing to do is bake the potatoes. I know there are many ways to bake a potato. I follow the old fashioned way of baking them for 50 minutes.

Pro tip: to make them look golden and extra crisp on the outside, gently coat them with olive oil before baking.

Let the potatoes cool enough so that you can handle them and then slice in half lengthwise and scoop out the center into a large mixing bowl.

Meanwhile, while the potatoes cool, saute the onion and garlic, then add the spinach.

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe

Then all you do is mix the potatoes, cream cheese, sour cream, parmesan cheese, salt & pepper and white beans until nice and smooth.

Mix in the spinach mix and artichokes and you are ready to stuffed the potatoes!

Spoon the mix into the potato skins, top with more mozzarella and bake for just 10 minutes or until the cheese is melty and golden, broiling for 5-7 minutes as desired for a  golden top.

That’s it!

Super simple and packed with flavor, these stuffed potatoes are an easy and unbelievably delicious gluten-free vegetarian main or hearty side dish.

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe

Make ahead options…

These potatoes reheat well making them a perfect dish to make ahead or eat leftovers for lunch or another meal.

I’ve made them ahead two ways:

  • Make up until topping with mozzarella cheese, then top with cheese and bake when ready. If you choose this option, you’ll need to bake them a bit to warm before broiling to get the golden top.
  • Make entirely and just reheat (oven or microwave).

Both work!

Hope you love them as much as we do!

For more dinner recipes, click here.

For more Stuffed Potatoes, try:

Broccoli Cheddar Stuffed Potatoes

Moroccan Sweet Potatoes

Spanakopita Stuffed Potatoes

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Recipe

 

gluten-Free Spinach Artichoke Stuffed Potatoes easy gluten-free dinner recipe
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5 from 1 vote

Spinach Artichoke Stuffed Potatoes

Think Spinach Artichoke Dip meets Baked Potato! Naturally gluten-free, these Spinach Artichoke Stuffed Potatoes are creamy, packed with flavor, nourishing and so delicious! They a perfect vegetarian main dish or hearty side dish. Great make-ahead dish too!
Prep Time20 minutes
Cook Time1 hour
Course: Side Dish, Dinner
Cuisine: Gluten-Free, Dairy-Free Optional, Gluten-free Vegetarian
Keyword: easy gluten-free dinner recipe, easy gluten-free side dish, easy gluten-free recipe, spinach artichoke stuffed potatoes, gluten-free stuffed potatoes, gluten-free vegetarian main dish, gluten-free vegetarian recipe
Servings: 4 servings
Author: Healthy Gluten-free Family

Ingredients

  • 2 large russet (aka Idaho) potatoes
  • 2 tablespoons olive oil, aproximately just enough to cover pan, plus extra for the potato
  • ½ cup yellow onion, diced
  • 3-4 cloves garlic, minced
  • 2 cups fresh baby spinach, packed
  • teaspoon salt + pepper to taste for seasoning onion/ spinach mix
  • 2 tablespoons sour cream or dairy-free cream sour cream
  • 2 oz cream cheese or dairy-free cream cheese
  • ½ cup canned cannellini beans, drained, rinsed, mashed with a fork
  • 2 tablespoons grated parmesan cheese skip if dairy-free
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup canned quartered artichoke hearts, rinsed and coarsely chopped, (a packed cup)
  • ½ cup shredded mozzarella or dairy-free mozzarella more or less to taste

Instructions

Bake the potatoes

  • Preheat oven to 400 degrees F.
  • Prepare the potatoes by rinsing and drying them, then using the prongs of a fork, pierce the potatoes in a few places - this will allow some of the steam to escape while baking and prevent the potato from splitting open or exploding in the oven.
  • Optional, for a crispy outside, lightly oil the potatoes with olive oil or oil of choice.
  • Then place on a baking sheet and bake 50 minutes, or until the potato is cooked -- it will be crisp on the outside, tender to the touch and starting to bubble through. Time may vary depending on potato size (55 minutes for a larger potato).
  • Let stand until cool enough to handle.

Make the filling

  • While the potatoes cool, heat olive oil on a medium saute pan over medium heat. When oil of shimmering, not burning, add onion and garlic and saute 5 minutes or until soft and translucent. Add baby spinach, 1/8 teaspoon salt and pepper to taste, and saute an additional 2-3 minutes until wilted and bright green. Set aside.
  • When the potatoes are cool enough to handle, slice the potatoes in halve lengthwise and scoop out the inside of the potato into a large mixing bowl. Place the skins on a baking sheet or in baking dish.
  • Add cream cheese, sour cream, white beans, parmesan cheese, salt and pepper to the mixing bowl with potatoes. Beat with a hand mixer or stand up mixer until smooth and creamy.
  • Add sauteed spinach onion mix and artichokes and mix to combine.
  • Spoon the potato mix into each potato skin and place back on baking sheet. Top with mozzarella cheese and bake for 10 -15 minutes (or broil for 5-7 minutes) or until cheese melted and golden in spots.***
  • *** If you opt to prepare the potatoes ahead of serving and need to reheat, top the stuffed potatoes with cheese and bake at 400 degrees for about 20 minutes to warm, then raise temperature to broil and bake an additional 5 minutes to make the tops golden.
  • Serve warm and enjoy!

Notes

Make ahead options:
  • You could bake the potatoes and stuff them with the spinach artichoke potato mix, then refrigerate until ready to serve.  Top with mozzarella and bake. If baking from from the refrigerator, note it will take longer to heat up, approximately 20 minutes.
  • You could make them entirely including  baking with the mozarella cheese then just reheat in the microwave or oven.
Storing:
Fully baked stuffed potatoes store well in the refrigerator in a sealed container for several days and reheat well in the microwave or oven.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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