Spinach artichoke stuffed potatoes

Let’s be real – spinach artichoke dip is about the tastiest thing on planet Earth. You get all of the cheese your belly loves, with all of the veggies your body loves. Lately, I’ve seen it in everything – sandwiches, mac and cheese, pizza – and now, in potatoes.

Spinach Artichoke Stuffed Potatoes
Warm, filling and delicious spinach artichoke stuffed potatoes.


My dear friend Danny and I were planning a productive blogging/crafting night, and girlfriend LOVES her some potatoes. Being the accommodating friend I am (with spinach scarily close to expiration), I thought these would be just the ticket for ‘curl up on the couch in the Fall’ fare. And they were. While not as much blogging as hoped got done – hey, it was the first time I’d watched Gilmore Girls in months – these made the whole night worth it.

Spinach Artichoke Stuffed Potato
Three of these potatoes was a good solid serving. Three more was even better.

You’ll need:

  • 2 8 oz bags of fresh baby spinach (Or 2 10 oz boxes of frozen, chopped spinach)
  • 2 cans artichoke hearts
  • 6-8 baking potatoes (I use Klondike Rose, but Yukon Golds or russets are fine here. You just want a potato that has a skin you like.)
  • 8 oz cream cheese, room temp (I used ⅓ less fat and it was fine.)
  • 6-8 oz goat cheese, room temp
  • 4-6 oz grated cheese (Really anything you like – sharp cheddar, havarti, fontina and parmesan are all good choices.)
  • 2 T olive oil or butter
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 1 T Italian seasoning
  • ½ t crushed red pepper (to taste)
  • Salt

Get cooking:

  1. Bake the potatoes – you can do this in the oven or in the microwave. In the oven, they take about an hour, which is why I usually use the microwave. Just wash your potatoes, poke around them 10-15 times and microwave for 8 minutes, flip, and microwave for another 4-8 minutes (depending on size) until fork tender.
  2. While your potatoes are baking, saute your onion in oil for 5-7 minutes, until translucent and fragrant. Add garlic and cook 1 more minute. If using fresh spinach, cook in batches until wilted. If using frozen spinach, add to pan and stir until warmed through.
  3. Once spinach is cooked, add artichoke hearts and stir.
  4. Bring mixture off heat and pour into a large bowl. Mix in spices.
  5. By this point, your potatoes should be cooked and cooled a bit. (They may still be warm – that’s good.) Cut each potato in half lengthwise, and scoop the middle into the bowl. (You can leave a lot or a little potato around the skin.)
  6. Once the potato is added, add in the cream and goat cheeses, stirring to combine. If it’s not quite warm enough, heat the whole bowl for 20-30 seconds to soften.
  7. Lay potato skins on a greased cookie sheet and fill. (Note: because of the huge amount of veggies in this recipe, you will have extra filling – about enough to fill an 8×8 pan and serve as dip. Alternately, you can halve 3 pounds of Roma tomatoes, scoop out the flesh, and fill with the rest of the filling.)
  8. Top potatoes with reserved cheese, and place under a broiler for 5 minutes until golden and bubbling. (Alternately, bake in a 400 – 425 degree oven until golden. Since the filling is already warm, you don’t really need to rebake, but you can.)
  9. You should probably try to let them cool a bit before you eat them. Danny and I really didn’t, but it’s recommended.
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