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!
Servings: 4 servings
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
- ⅛ 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.
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