Spinach and Artichoke Dip Baked Potatoes Recipe

Name: Spinach and Artichoke Dip Baked Potatoes Recipe
Ingredients: 4 (12-ounce; 340g) potatoes, preferably russets; Canola, vegetable, or olive oil, for rubbing; 1/2 cup (115g) sour cream; 4 ounces (115g) cream cheese, softened at room temperature; 1/4 cup (25g) grated Parmigiano-Reggiano cheese; 1 small shallot, minced; 2 medium cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 1/2 cups (6 ounces) shredded mozzarella cheese; 2 cups (4 ounces) raw baby spinach, chopped; 8 ounces (225g) canned artichokes, drained and chopped

Spinach and Artichoke Dip Baked Potatoes Recipe was pinched from <a href="http://www.seriouseats.com/recipes/2017/11/spinach-artichoke-dip-baked-potatoes-recipe.html" target="_blank" rel="noopener">www.seriouseats.com.</a>

"Hearty baked potatoes with a creamy, cheesy spinach and artichoke dip filling. [Photograph: Morgan Eisenberg] Potato chips with spinach and artichoke dip is quintessential party food, but swap out the chips for Daniel's ultimate baked potatoes, and suddenly the combination is perfect for a weekday dinner. By scooping out the potato flesh and mashing it with the dip before re-stuffing, you get a ton of flavor in every bite of baked potato...."

INGREDIENTS

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4 (12-ounce; 340g) potatoes, preferably russets

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Canola, vegetable, or olive oil, for rubbing

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1/2 cup (115g) sour cream

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4 ounces (115g) cream cheese, softened at room temperature

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1/4 cup (25g) grated Parmigiano-Reggiano cheese

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1 small shallot, minced

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2 medium cloves garlic, minced

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Kosher salt and freshly ground black pepper

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1 1/2 cups (6 ounces) shredded mozzarella cheese

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2 cups (4 ounces) raw baby spinach, chopped

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8 ounces (225g) canned artichokes, drained and chopped

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