Spinach artichoke dip baked potatoes

🥔 Spinach Artichoke Stuffed Potatoes

Golden roasted baby potatoes filled with a warm, cheesy spinach-artichoke dip—perfect as a crowd-pleasing appetizer or indulgent side dish!

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🧾 Ingredients

For the Potatoes

• 2 pounds small red or yellow potatoes (about 2 inches each)

• A few tablespoons olive oil

• 1 tbsp garlic powder

• Flaky sea salt and black pepper, to taste

For the Filling

• 8 oz artichoke hearts, drained and chopped

• 2 cups fresh spinach

• 4 oz cream cheese, softened

• A handful of shredded mozzarella cheese, plus more for topping

• A handful of grated Parmesan cheese

• ¼ cup sour cream

• Salt and black pepper, to taste

• Pinch of red pepper flakes (optional)

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👩‍🍳 Instructions

1. Roast the Potatoes

• Preheat oven to 400°F (200°C).

• Wash and dry the potatoes thoroughly.

• In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper.

• Spread on a baking sheet and roast for 30 minutes, or until fork-tender.

2. Prepare the Filling

• While potatoes roast, blanch the spinach:

  • Drop spinach into boiling water for 1 minute, then transfer to an ice bath to stop cooking.

  • Squeeze out excess moisture and chop finely.

• In a mixing bowl, combine:

  • Chopped spinach

  • Chopped artichoke hearts

  • Cream cheese

  • Mozzarella & Parmesan

  • Sour cream

  • Salt, pepper, and red pepper flakes (if using)

• Mix until smooth and well combined.

3. Stuff the Potatoes

• Let roasted potatoes cool slightly.

• Slice each potato across the top.

• Using your thumbs and pointer fingers, gently press the sides inward to create a divot in the center. If needed, use a small spoon to scoop out a bit of flesh for extra room.

4. Fill and Bake

• Spoon a generous amount of filling into each potato.

• Top with a little extra shredded mozzarella.

• Return stuffed potatoes to the oven and bake for 12 minutes, until cheese is melted.

• For a golden finish, broil for 2–3 minutes at the end.

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🔥 Pro Tips

• Make sure your potatoes are roughly the same size so they cook evenly.

• You can make the filling a day ahead and refrigerate—just bring it to room temperature before stuffing.

• Don’t toss the scooped potato flesh—save it for mashed potatoes or mix it into the filling.

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🥄 Serve & Enjoy

Serve these warm, cheesy bites immediately! Perfect for parties, holiday spreads, or even a cozy dinner side.