Spinach and Artichoke Dip Baked Potatoes

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

1. For the oven-only route, heat the oven to 375 degrees F (190 degrees C). Poke the potatoes in several places with a fork or paring knife, then slick each one lightly with oil. Set them either on a rack over a baking sheet or straight on the oven rack, and bake until a fork slides easily into the center of each potato, about 1 hour. If you put the potatoes right on the rack, lay foil on the rack underneath to catch any oil that drips.
2. For the microwave-and-oven route, heat the oven to 450 degrees F (230 degrees C). Prick the potatoes all over with a fork or paring knife, microwave them for 5 minutes, then coat each potato lightly with oil. Put them on a rack over a baking sheet or directly on an oven rack, and bake until a fork slips easily into the center of each potato, about 20 minutes. If they are baking directly on the rack, lay foil on the rack below so any dripping oil has somewhere to land.
3. Allow the potatoes to sit for 5 minutes. While they rest, combine the sour cream, cream cheese, parmesan cheese, shallot, and garlic in a large mixing bowl, stirring until blended. Season with salt and pepper. Cut each potato lengthwise to open it, then gently spoon the flesh into the bowl with the creamy mixture. Use a fork to mash the potato as you stir everything together, then fold in the mozzarella cheese, artichokes, and spinach.
4. Pile the potato mixture back into the baked skins, nudging it into the familiar baked-potato form. Put the potatoes back in the oven and cook until the cheese is melted and starting to spot with brown, about 5 minutes. Serve warm.