Ingredients1 h 27 m servings 366
- 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.
- 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.
Per Serving: 366 calories; 21.6 36.6 9.3 36 391 Full nutrition
ReviewsRead all reviews 12
Serious comfort food that delivers all the warm, gooey, cheesy, savory goodness you could possibly handle. I want to eat another one right now.
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.
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!
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 ...
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 artichok...
So easy to bake potatoes while you're doing another chore, then assemble the spinach dip with the carved out potato pulp. Sprinkle cheese on top & pop them back in the oven. Can keep in refriger...
I used Tostitos Creamy Spinach dip instead of Spinach-Artichoke dip and it was so easy to make and tasted great.