Spinach and Artichoke Dip Baked Potatoes Recipe

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Hearty baked potatoes with a creamy, cheesy spinach and artichoke dip filling. Morgan Eisenberg

Why It Works

  • A moderate oven produces a creamy, fluffy potato interior.
  • Oiling the skin makes it crisp and flavorful, not thick and leathery.
  • Scooping out the flesh and mashing it with flavorings, then refilling the skin, guarantees that every bite is delicious.

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.

Recipe Facts

Active: 30 mins
Total: 60 mins
Serves: 4 servings

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Ingredients

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

  • Canola, vegetable, or olive oil, for rubbing

  • 1/2 cup (115gsour 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 ouncesshredded mozzarella cheese

  • 2 cups (4 ounces) raw baby spinach, chopped

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

Directions

  1. If Using Only the Oven: Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

  2. If Using the Microwave and Oven: Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

  3. Let potatoes rest 5 minutes. Meanwhile, in a large mixing bowl, stir together sour cream, cream cheese, parmesan cheese, shallot, and garlic. Season with salt and pepper. Slice each potato open lengthwise and carefully scoop flesh into the mixing bowl with the dip base. Mash the potatoes with a fork while mixing with the other ingredients, then fold in mozzarella cheese, artichokes, and spinach.

  4. Scoop potato mixture back into the baked potato skins and shape back into the classic baked potato shape. Return to oven and cook until the cheese has melted and begun to brown in spots, about 5 minutes. Serve warm.

Special equipment

Rimmed baking sheet, baking rack

Notes

Baking the potatoes in the oven produces only marginally better results, but takes longer. The microwave speeds things up.

Nutrition Facts (per serving)
727 Calories
30g Fat
92g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 727
% Daily Value*
Total Fat 30g 38%
Saturated Fat 15g 76%
Cholesterol 79mg 26%
Sodium 844mg 37%
Total Carbohydrate 92g 33%
Dietary Fiber 12g 44%
Total Sugars 9g
Protein 26g
Vitamin C 43mg 214%
Calcium 527mg 41%
Iron 5mg 29%
Potassium 2407mg 51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)