Spinach Artichoke Twice Baked Potatoes

Combining two appetizer favorites, these Spinach Artichoke Twice Baked Potatoes are creamy, cheesy, and super easy to make.

Spinach Artichoke Twice Baked Potatoes combine two game day favorites into one creamy, cheesy bite. The fluffy potato filling gets mixed with a rich spinach artichoke dip made with cream cheese, sour cream, mozzarella, and parmesan for that classic, tangy flavor everyone loves. Once stuffed back into the crispy potato shells, they’re baked again until golden and bubbling on top.

These are the ultimate crowd-pleasing appetizer or side—hearty enough for a tailgate but elegant enough for a dinner party. Each bite is creamy, garlicky, and perfectly cheesy, with that cozy baked potato comfort we all crave. Serve them hot out of the oven and watch them disappear fast—this mash-up of flavors is a guaranteed hit.

If you liked these cheese potatoes, you’ll love my Garlic Confit Mini Potatoes and my Spinach Artichoke Mini Baked Potatoes.

• Game Day Ready

Spinach Artichoke Twice Baked Potatoes

Combining two appetizer favorites, these Spinach Artichoke Twice Baked Potatoes are creamy, cheesy, and super easy to make.

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Ingredients

Serves 4 potatoes

1x2x3x

• ▢ 4 large russet potatoes
• ▢ 1 tbsp olive oil
• ▢ 1/4 cup sour cream
• ▢ Sea salt
• ▢ Pepper
• ▢ 2 tbsp cream cheese
• ▢ 1 cup shredded mozzarella + a little more to add on top
• ▢ 1/4 cup grated parmesan
• ▢ 1/2 cup chopped artichokes
• ▢ 2 cups baby spinach 
• ▢ 2 tbsp butter
• ▢ 2 scallions

Instructions 

• Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.
• Meanwhile, saute spinach in a skillet for 3 min with a drizzle of oil. You just need the spinach to wilt but stay nice and green. Transfer to a strainer. When cool enough to touch, press out excess water from the spinach. 
• Remove the middles from the potatoes and add to a bowl along with butter, chopped scallions, salt and pepper. Mix until butter is melted and the mixture is combined.
• Add to a bowl along with sour cream, shredded mozzarella, parmesan, artichokes, spinach, salt and pepper. One mixture is combined, scoop back into the potatoes. 
• Sprinkle a little mozzarella overtop each potato and bake again for about 5-7 min, and 2-3 min at the end on broil until the potatoes are super browned and bubbly. Enjoy! 

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