Spinach Artichoke Potatoes
Potato chips with spinach and artichoke dip are quintessential party food, and the combination is excellent for a weekday dinner. By shovelling out the potato flesh and pressing it with the dip before re-stuffing, you get a ton of essence in every bite of the baked potato. Spinach Artichoke Potatoes are baked twice that are so rich and packed with “cheesy” feeling that you’ll never guess they’re dairy-free! They are also Paleo, Vegan and Whole30 friendly, and make a fabulous side dish or meal along with a salad. Leftovers rewarm well too. These twice-baked potatoes work as a side dish, starters or even a bite along with a good salad.
They keep well in the fridge and also rewarm well in the stove or toaster stove so that you can get them ahead of time for the week!
You can also prepare them the first time and get the filling ahead of time, and then fill and bake when you’re set to eat. Very adaptable and forgiving! Are you ready for some hearty relief food? The incentive for Spinach-Artichoke Scalloped Potatoes came from the identical part of my brain that created Chorizo Potato Bites and Cobb Macaroni Salad the “let’s mash at least two wonderful dishes collectively and see what happens!” cortex. As long as people genuinely love both dishes, they’ll appreciate a successful mash-up even more. Overly energetic mash-up fail.
So I took the terminal spud-based comfort food, scalloped potatoes; and the terminal super creamy dip spinach artichoke and mixed them into the most beautiful scalloped potatoes your steak has ever had the satisfaction of sharing a dish with. Let’s cook.
INGREDIENTS
- Six large washed and scrubbed clean russet potatoes,
- 1 tbsp. vegetable oil
- kosher salt
- Freshly ground black pepper
- 4 oz. softened cream cheese,
- 1/4 c. sour cream
- 1 1/2 c. shredded mozzarella
- 1/4 c. Parmesan cheese
- 1 c. canned drained and chopped artichoke hearts
- 3 c. chopped baby spinach
- One minced Garlic clove
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Penetrate the potatoes with a fork and bake for 50 mins and cook for 10 mins.
- Slice the potatoes horizontally and scoop out the flesh.
- Pour the spinach artichoke dip.
- Fill skins with potato mixture and top with cheddar cheese.
- Bake for 15 mins and broil for 3 mins
Have a nice day
