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–+ servings
close up of a Spinach Artichoke Twice Baked Potato

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
  • 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!