spinach and artichoke twice baked potatoes

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By Linda Dalton
from Coconut Creek, FL

I'd been craving that ever-so-famous, ooey, gooey spinach artichoke dip lately and decided to combine it with some lovely looking Russet potatoes I had also been craving. This was an experiment because I wasn't sure the two would work well together, and (confession here) I'd never made a twice baked potato. And yes, the experiment was a great success.

serves 4, 1/2 stuffed potato per person
prep time 25 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For spinach and artichoke twice baked potatoes

  • 2 lg
    russet potatoes scrubbed
  • 3 Tbsp
    butter, room temperature
  • 3 Tbsp
    half and half
  • pinch
    kosher salt
  • 1 sm
    head of garlic
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    coarse sea salt
  • 1/4 tsp
    black pepper
  • 4 oz
    neufchatel cheese, softened
  • 1/4 c
    parmigiano-reggiano, grated
  • 1/4 c
    mozzarella, shredded
  • 1/4 c
    sour cream, lite
  • 1/4 c
    mayonnaise, light
  • 1/4 c
    frozen spinach, thawed and chopped
  • 4
    artichoke hearts from a can, drained, and chopped
  • roasted garlic
  • 1/4 tsp
    kosher salt
  • 1 tsp
    hot sauce

How To Make spinach and artichoke twice baked potatoes

  • 1
    To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bow (discard the skin).
  • 2
    While garlic is cooling, bake your scrubbed potatoes in the already preheated 400 degree oven for 1 hour. Before baking, I poke my potatoes with a fork to allow steam to escape, although I'm not sure if that is necessary. While potatoes are cooking, make the dip, and that's a pretty simple task. Combine all ingredients with a flexible spatula, taste and see if you need more hot sauce.
  • 3
    Remove potatoes from oven and when they are cool enough to handle, slice them in half and carefully hollow out the pulp and place in small mixing bowl. I wasn't as careful as I should have been and ripped one. Lesson here: Next time I will make at least one extra potato. Also, leave about 1/4 inch of potato clinging to the skin. It makes for a sturdier package. Oh, now is a good time to set your oven to 350 degrees, getting ready for the second bake.
  • 4
    In mixing bowl add 3 T softened butter and 2 or 3 T half and half to the potato pulp. I added a pinch of salt as well, just because potatoes love to be salted. Try to get the potato mixture as smooth as possible.
  • 5
    Now take your artichoke dip and add it to the luxurious potatoes. Combine well and fill your potato canoes.
  • 6
    Top with a little extra mozzarella cheese if you like, and bake in 350 degree oven for 20 minutes or until cheese is melty and you can't wait another minute!

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