Ingredients1 h 27 m servings 366 cals
- 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 g fat; 36.6 g carbohydrates; 9.3 g protein; 36 mg cholesterol; 391 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.
Serious comfort food that delivers all the warm, gooey, cheesy, savory goodness you could possibly handle. I want to eat another one right now.
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!