Sides · vegetable · vegetarian

Spinach & Artichoke Twice-Baked Potatoes

Appetizers are probably the greatest food invention of all time.

Seriously, hear me out on this one.

Appetizers are basically a prelude to the big musical number. They’re the opening monologue of a play that sets the tone for the rest of dinner. Appetizers are the introduction to a meal, and first impressions mean everything. 

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If there are appetizers served at a restaurant, chances are I’ll be buying one—-if not more. I’m all about small plates, and appetizers are the originators of small plates.

One of my favorites is chips & dip. Being from Texas, you can’t go one meal without having a precursory bowl of salsa (or queso) served with tortilla chips. However, if I’m not stuffing my face full of melty queso, chances are I’m swimming in a vat of spinach-artichoke dip.

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No joke. Spinach artichoke dip owns my soul.

That warm, fragrant, cheesy vegetable dip is the next best thing to heaven. Cheddar’s, a pretty well-established chain restaurant (it’s kind of like Chili’s, but a thousand times better) has the best spinach artichoke dip. When I was a teenager I would go up there with my friends and just eat that. No meal, no dessert, just an appetizer. The way life should be.

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How nobody has thought of putting spinach artichoke dip into potato shells is beyond me. If there’s anything better than the actual dip, it’s these twice-baked potatoes. They’re brimming with tangy artichokes, spinach, and melty Parmesan cheese. You only need a handful of ingredients, too, so with very little money you can have your own personal potato boats of spinach artichoke dip!

I served these as a side dish, but you can always make them an appetizer if you want. I did just go on a whole tangent about how appetizers are the greatest thing since sliced bread, so why not?

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Spinach & Artichoke Twice-Baked Potatoes

  • Servings: 8
  • Time: 1.5 hrs
  • Difficulty: Medium
  • Print

Twice-baked potatoes stuffed with an artichoke, spinach and cheese filling.

Ingredients

  • 4 large Russet potatoes, washed and scrubbed
  • 2 TBS. butter
  • 2 cloves garlic, minced
  • 1 (10 oz.) box frozen spinach, thawed and drained
  • 1 TBS. lemon juice
  • 1 (14.5 oz) can artichoke hearts, drained and chopped
  • 1/2 cup Parmesan cheese
  • 1/3 cup sour cream, plus more for serving
  • salt and pepper

Directions

  1. Preheat the oven to 400 degrees. Prick potatoes all over with a fork and then bake (not wrapped in foil) for 1 hour or until soft and cooked through. Let potatoes cool before handling them.
  2. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and saute until just fragrant, about 1-2 minutes. Add spinach, lemon juice and artichokes, plus a crack of pepper and a pinch of salt. Stir and continue cooking until heated through, about another 2 minutes. Pour mixture into a large bowl.
  3. Once potatoes have cooled, slice each one in half. Using a spoon, scoop out the insides of the potatoes and mash lightly in veggie mixture bowl. Make sure to leave a little bit of flesh around the potato skins intact.
  4. Add Parmesan cheese and salt and pepper to potato-veggie bowl and stir until mixture is well combined. Fold in sour cream.
  5. Place potato skins in a large baking dish. Spoon filling back into potato skins. Return to oven and bake for another 25-30 minutes or until tops are golden brown and filling is heated through. Serve with extra sour cream.

Step-By-Step Instructions

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Preheat oven to 400 degrees. Prick potatoes all over with a fork and bake for 1 hour or until soft. Let cool. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and saute until just fragrant, about 1-2 minutes.

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Add spinach, lemon juice, and artichokes to pan, plus a crack of pepper and a pinch of salt.

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Stir to combine and continue cooking until heated through, about another 1-2 minutes. Remove from heat and place into a large bowl.

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Once potatoes have cooled, cut in half and scoop out the insides, making sure to leave a little bit of flesh still intact around the skins.

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Place the scooped out potatoes into the bowl with the veggies, and mash lightly.

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Add parmesan, salt and pepper to the bowl and mix until well combined.

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Fold in 1/3 cup of sour cream.

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Place potato skins into a large baking dish. Spoon filling back into potato shells. Return to oven and bake for another 25-30 minutes or until tops are golden brown and filling is heated through.

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signature

 

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4 thoughts on “Spinach & Artichoke Twice-Baked Potatoes

    1. Thank you, Sheryl! They were really tasty…if you like spinach artichoke dip, you’d definitely love these. It was a nice change of pace on normal twice-baked potatoes!

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