This recipe combines the best of both worlds - creamy spinach artichoke dip and hearty potatoes. Perfect as a side dish or appetizer for any gathering, these potatoes are sure to be a crowd-pleaser.
Ingredients
- 4 large russet potatoes
- 1 cup spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions
- Preheat oven to 400°F and line a baking sheet with foil.
- Scrub potatoes clean and pierce with a fork. Bake in preheated oven for about 1 hour or until tender.
- While potatoes are baking, mix together spinach, artichoke hearts, mozzarella cheese, parmesan cheese, sour cream, mayonnaise, garlic, salt, and pepper in a large bowl.
- Once potatoes are done, let them cool slightly before cutting them in half and scooping out the flesh. Place the potato flesh into the bowl with the spinach artichoke mixture and mix well.
- Stuff the potato skins with the spinach artichoke mixture and top with additional mozzarella cheese.
- Bake stuffed potatoes in the oven for an additional 15-20 minutes or until cheese is melted and bubbly. Serve hot and enjoy!
