Gooey, green goodness! You can go large and do monster-sized russets, adapt them into a potato skin-style serving, or make an elegant presentation with fingerlings.

Leslie Kelly
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.

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  • Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.

  • Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.

  • Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

Nutrition Facts

366 calories; 21.6 g total fat; 36 mg cholesterol; 391 mg sodium. 36.6 g carbohydrates; 9.3 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2016
Serious comfort food that delivers all the warm gooey cheesy savory goodness you could possibly handle. I want to eat another one right now. Read More
(4)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2016
Serious comfort food that delivers all the warm gooey cheesy savory goodness you could possibly handle. I want to eat another one right now. Read More
(4)
Rating: 5 stars
10/19/2016
Serious comfort food that delivers all the warm gooey cheesy savory goodness you could possibly handle. I want to eat another one right now. Read More
(4)
Rating: 5 stars
11/02/2016
I made this with fingerling potatoes and people loved em! You can also microwave the potatoes first to speed up the process. I may add jalapeños or green onions in the mix next time. Read More
(3)
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Rating: 4 stars
09/10/2018
Very tasty and cute when stuffed into hollowed out new potatoes. Popular with men and women. Info for the poster who left the ugly remark about the recipe's poster: prepared spinach and artichoke dip is available in most grocery store deli sections. I made my own but in a pinch would use pre-made. Let's be nice to each other. Read More
(3)
Rating: 5 stars
10/03/2016
If you're looking for a decadent treat this is it! A delicious mashup of twice baked potatoes and spinach artichoke dip. it hits all the right notes for an appetizer. Though you could eat a whole half on your own I don't recommend it (too rich). Read More
(2)
Rating: 5 stars
10/06/2016
These are incredible! I want to eat them every day. I'm thinking about experimenting with the cheese maybe adding goat cheese into the mix! Read More
(2)
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Rating: 5 stars
09/13/2018
I will definitely make this again. We reheated some the next day and it was just as good. Read More
Rating: 4 stars
10/09/2018
Yummy! I added red crushed pepper too! Read More
Rating: 5 stars
11/04/2018
I used Tostitos Creamy Spinach dip instead of Spinach-Artichoke dip and it was so easy to make and tasted great. Read More
Rating: 5 stars
09/10/2018
OMG!! Thank you so much for sharing this super easy super delicious recipe. Someone wanted to know where to buy the ready-made Spinach-Artichoke dip. COSTCO. Or most grocery stores in their deli department where the hummus is kept. The only difference in my making this dish is that I didn't have the Keri Gold Irish Cheddar but used Pepper Jack. Came out just as delish and a bit spicier. This will be an appetizer dish for my Thanksgiving and Christmas Dinner and any other time I want to make a big impression. There is absolutely no way you can mess this recipe -- it's that easy. Again THANK YOU LESLIE. Read More