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!