Spinach Artichoke Twice Baked Potatoes|This Is Why I’m Full
Okay, I don’t know if you’ve tried our Crock Pot Spinach Artichoke Dip or any of our other delicious spinach artichoke dishes (look them up, there’s a lasagna that is to die for!) But these Spinach Artichoke Twice Baked Potatoes are the best out of all of them! Potatoes and cheese and artichoke hearts, delicious.
I have this really bad habit of eating all of the pickled artichoke hearts almost as soon as the jar is open. I love them, and it drives the Hubby crazy because when we buy them it’s for a specific purpose or meal and we usually have to buy two jars when we only need one and then I’m usually not hungry for dinner after I eat the hearts. But I was hungry for these, I ate too many in fact and they were amazing!
Let us know what you think of our Spinach Artichoke Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 8 large baking potatoes washed
- 1 cup raw spinach
- 1 jar pickled artichoke hearts small jar, drained and chopped
- 1/4 cup feta cheese
- 3 tbsp canola oil
- 2 stick salted butter
- 1 cup Sour cream
- 1 cup Mozzarella cheese
- 1/2 cup whole milk
- 2 tsp seasoned salt
- 1 tbsp Black pepper
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet.
- Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
- Slice the butter into pats.
- Place in a large mixing bowl and add the sour cream, artichoke hearts, spinach and feta cheese
- Remove the potatoes from the oven.
- Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise.
- Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
- Lay the hollowed out potato skins on a baking sheet.
- Smash the potatoes into the sour cream, artichoke hearts, spinach and feta cheese
- Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
- Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
- Enjoy!
