Spinach artichoke stuffed potatoes
Everything you love about spinach artichoke dip, baked bubbling and golden right on top of a fluffy potato.
- 90 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.14 a serving
- 530 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 russet potatoes, large, scrubbed
- 1 package frozen chopped spinach, thawed overnight in the fridge
- 1 can artichoke hearts, drained
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup plain Greek yogurt
- ½ cup grated parmesan
- 1¼ cups shredded mozzarella, divided
From your pantry
- 1 tsp olive oil
- 1 tsp salt, divided
- 1 pinch red pepper flakes
- ¼ tsp black pepper
Each serving has about 530 calories, 26 g protein, 57 g carbs and 23 g fat, and costs about $3.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No grated parmesan? Parmesan wedge works.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Dry the potatoes, poke each 4 or 5 times with a fork and rub with the oil and ¼ teaspoon salt.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
them right on the rack until a knife slides into the middle with no push, 55 to 65 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 60 min
Meanwhile, squeeze the thawed spinach in a clean dish towel over the sink until no more water drips out. the artichokes.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Wet spinach makes a watery topping. Squeeze harder than you think you need to.In a bowl, mix the cream cheese, yogurt, garlic, parmesan, half the mozzarella, the pepper flakes and black pepper until smooth. the spinach and artichokes.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Set the baked potatoes on a , split them and fluff the insides with a fork. Sprinkle with the remaining salt.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Pile the spinach mixture onto the potatoes and top with the rest of the mozzarella.
until the topping is hot and bubbling with spots, 12 to 15 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min
Dolly’s tip: For more color, switch to broil for the last 2 minutes and watch closely.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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