Spinach artichoke dip meets baked potatoes in the ultimate appetizer dish.
The Deets
Spinach artichoke dip 🤝 baked potatoes—a pairing of two classic favorites for the ultimate game-day snack! These mini baked potatoes are not only crispy on the outside but also filled with a rich, creamy spinach artichoke dip that will keep everyone coming back for more. Here’s how to make them:
Start by baking the mini potatoes until the skins are golden and crispy, while the insides become perfectly tender. Once they’re ready, slice each potato down the middle, carefully scooping out a bit of the center to create a pocket for the dip.
For the spinach artichoke dip, begin by blanching fresh spinach to keep its bright green color and tender texture. Once blanched, add it to a mixing bowl along with chopped artichokes, shredded mozzarella, Parmesan, cream cheese, and sour cream. Stir everything together until it’s creamy and well combined, creating that signature, cheesy goodness.
Next, scoop a generous dollop of the dip into each potato half, filling each bite-sized vessel with that irresistible mixture. Place them back in the oven for a second bake, just long enough to heat the dip through and get the cheeses bubbling and golden on top.
Serve these warm, golden bites right out of the oven, and watch as everyone reaches for seconds (and thirds!). With their perfect balance of textures—crisp potato skins, creamy dip, and melty cheese—these spinach artichoke stuffed potatoes are bound to become a Sunday football staple. Check out the full recipe below to bring this crowd-pleasing snack to life! 💚🏈 If you enjoyed this app, check out my full list of appetizers here!
Spinach artichoke dip baked potatoes
Ingredients
- 2 pounds small red or yellow potatoes about 2 inches big, you dont want ones that are too small to stuff
- A few tbsp olive oil
- 1 tbsp garlic powder
- Flaky sea salt
- Pepper
- 8 oz artichoke hearts drained and chopped
- 2 cups spinach
- 4 oz cream cheese
- handfull of grated mozzarella
- Handful of grated parmesan
- 1/4 cup sour cream
- Red pepper flakes optional
Instructions
- Preheat oven to 400. Wash and dry potatoes and add to a bowl. Drizzle with olive oil, garlic power, salt and pepper. Use your hands to coat the potatoes. Transfer to a baking sheet and cook for about 30 min or until the potatoes are tender when poked.
- Meanwhile blanch spinach by cooking for a minute in boiling water and then transferring to an ice bath. squeeze excess liquid and chop.
- Add to a bowl with chopped artichokes, mozzarella, Parmesan, cream cheese, sour cream, salt, pepper and red pepper flakes if using. Mix until combined.
- Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the dip.
- Add a scoop of dip to each potato and top with a little extra shredded mozzarella. Bake for 12 minutes (and then I like to do a little 2-3 min broil at the end). Serve immediately. Enjoy!
