Spinach and Artichoke Dip Baked Potatoes Recipe
-
Category
Baking
-
Cusine
Southern
What do you need?
How to make?
Ingredients
4 potatoes, preferably russets
Canola, vegetable, or olive oil, for rubbing
1/2 cup sour cream
4 ounces cream cheese, softened at room temperature
1/4 cup grated Parmigiano-Reggiano cheese
1 small shallot, minced
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mozzarella cheese
2 cups raw baby spinach, chopped
8 ounces canned artichokes, drained and chopped
Directions
Preheat oven to 375 degrees F . 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.
Preheat oven to 450 degrees F . 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. 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. 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.