For weeks, I have been eagerly waiting to share this recipe with you. I’d love to say that I feel this way with every single recipe in my archives, but that would be a lie. I only post recipes that I like and believe in, of course, but it’s rare that I get all kid-on-Christmas about one.So, what’s so special about this recipe? Well, for one, it’s a vegetarian main (or hearty side), and I can never have too many of those. And two, it’s for twice-baked potatoes that are filled with the flavors of my favorite hot, cheesy dip. Need I say more?!These Spinach-Artichoke Twice-Baked Potatoes are so delicious, y’all. They’re soft and creamy on the inside and brown and crispy on the outside. Oh, and there’s melted cheese involved. And a serving of vegetables. Yesssss.If, by chance, you’ve never heard of or eaten a twice-baked potato…well, I’m sorry that you’ve been deprived for so long. Luckily, you can remedy that today! Let me give you a quick rundown.As their name states, twice-baked potatoes are potatoes that have been baked two times. The first time, they are rubbed down with oil and salt and baked until tender.Next the potato innards are scooped out, leaving behind four potato skin “boats.” The potato flesh is mashed with other ingredients to create a filling.Traditionally, those include sour cream, bacon, cheddar, and scallions, but this recipe deviates from the norm in favor of lemony sautéed spinach, chopped artichoke hearts, butter, cream cheese, and monterey jack cheese. YUM.The filling is then spooned back into those potato skins, topped with more cheese, and baked a second time, until golden and a bit crispy ❤ I prefer to serve Spinach-Artichoke Twice-Baked Potatoes as a main, but they also work well alongside chicken or pork. However you serve these potatoes though, they’re guaranteed to leave you wishing you’d doubled the batch.
Spinach-Artichoke Twice-Baked Potatoes
makes 4 servings
2 medium-large russet potatoes (about 1 pound total)
1 1/2 teaspoons olive oil, divided
1 1/4 teaspoons Kosher salt, divided
5 ounces fresh baby spinach leaves
juice of 1/2 lemon
1/2 13.5 ounce can artichoke hearts in water, drained
2 ounces full-fat cream cheese (1/4 brick)
2 tablespoons unsalted butter
1/2 teaspoon freshly-cracked black pepper
1 cup (about 4 ounces) shredded Monterey Jack cheese, divided
Preheat oven to 400F. Line a baking sheet with parchment paper.
Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon each olive oil and salt onto potato skins. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.
While potatoes are baking, prepare the filling ingredients. Heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach by the handful, wilting it as you go so as not to overload the pan. Season with 1/4 teaspoon salt. When all spinach has wilted, remove pan from heat. Squeeze in lemon juice and give another stir. Set aside.
Use a large, sharp chef’s knife to cut artichoke hearts into a 1/2-inch dice. Set aside.
When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.
Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt and black pepper and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in spinach, artichokes, and 1/2 cup shredded Monterey Jack. Taste a small bite of filling and adjust seasoning as needed.
Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Top each with 2 tablespoons shredded Monterey Jack cheese. Bake for another 20-25 minutes at 400F, or until the cheese is browning in places. Let potatoes cool a few minutes before serving.
Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be draped with a damp paper towel and reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days.
A great dish. All the major food groups. Veg, carbs and cheese.
I haven’t made twice baked potatoes in ages, thanks for the inspiration, love your take!
Delicious. I took it upon myself to omit the lemon juice and to mash a generous dollop of sour cream into the stuffing. Terrific main dish, you don’t need another thing! And very pretty, too.
OMG, peeps. I had a container of Wellesley Farms spinach dip in the fridge (it has mayo, sour cream, spinach and water chestnuts, as well as seasonings & vegetables – it’s a lot like Knorr’s spinach dip, but it’s from BJ’s) so I baked a bunch of potatoes as outlined above and then mashed in a big glob of the dip, along with some pre-shredded gruyere/Swiss mix from Trader Joe’s. Stuffed the shells, topped with more cheese, baked as in recipe. DIVINE.
This recipe is SO good and creative! Great for me as a vegetarian and my meat-eating husband loves them, too! Will definitely make it again! I added crushed red pepper for a little spice. Super yummy!
LikeLiked by 1 person
Love the idea of crushed red pepper flakes! So happy you and your husband enjoyed these, Hannah!