Best Spinach Artichoke Stuffed Potatoes Recipes

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AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY



Air Fryer Spinach And Artichoke-Stuffed Baked Potatoes Recipe by Tasty image

Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that's long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!

Provided by Betsy Carter

Categories     Sides

Time 1h5m

Yield 8 servings

Number Of Ingredients 15

4 russet potatoes, scrubbed
2 teaspoons canola oil
1 ½ teaspoons kosher salt, divided
2 tablespoons unsalted butter
2 tablespoons olive oil
½ large yellow onion, diced
3 cloves garlic, minced
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 can artichoke heart, drained and roughly chopped
3 ½ cups frozen spinach, thawed and well-drained
8 oz cream cheese, cubed, room temperature
4 oz sour cream
2 cups shredded mozzarella cheese, divided
½ cup freshly grated parmesan cheese

Steps:

  • Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
  • Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
  • Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
  • Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
  • Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
  • Enjoy!

Nutrition Facts : Calories 465 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams

SPINACH ARTICHOKE STUFFED POTATOES



Spinach Artichoke Stuffed Potatoes image

This is another wonderful recipe from The Enchanted Kitchen column of SageWoman Magazine. Potatoes are the quintessential earth element food and a perfect winter meal. This is a meal sized version of the wonderful dip we all know and love. A great pantry dinner if you use frozen spinach.

Provided by Kanzeda

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 large baked potatoes
4 cups coarsely chopped spinach
1 cup mayonnaise
1/2 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Steps:

  • Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
  • Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
  • Add the remaining ingredients except the parmesan cheese and stir well.
  • Mound the filling back into the potato shells and place them in a shallow baking dish.
  • Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.

Nutrition Facts : Calories 740.8, Fat 29.9, SaturatedFat 9, Cholesterol 38.9, Sodium 1062.9, Carbohydrate 106.2, Fiber 15.9, Sugar 10.6, Protein 18.8

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