Spinach-artichoke baked potatoes recipe

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Sometimes, though, eating plain baked potatoes with the usual toppings can get to be rather boring. If you want to eat your favorite comfort food and feel good about what you're putting on top, try this delicious recipe for spinach-artichoke baked potatoes.
Spinach-artichoke baked potatoes
20 minutes
1 hour, 15 minutes
1 hour, 35 minutes
6 large russet potatoes, washed
1 tablespoon vegetable oil
1½ teaspoons kosher salt
½ teaspoon black pepper
½ cup cream cheese
⅓ cup sour cream
1½ cups shredded mozzarella
½ cup grated Parmesan cheese
2 cups canned artichoke hearts, drained and roughly chopped
3 cups baby spinach, roughly chopped
3 garlic cloves, minced
Preheat oven to 400 degrees Fahrenheit.
Puncture each potato with a small pairing knife. Rub oil on potatoes, and season with 1 teaspoon salt and the pepper.
Bake potatoes in the oven for 1 hour, until completely cooked through.
While potatoes are baking, use a large bowl to mix together cream cheese, sour cream, mozzarella, Parmesan, artichokes, spinach, garlic and ½ teaspoon salt.
When potatoes are done, split in half, being sure not to cut all the way through to the bottom. Stuff the potatoes with the artichoke mixture.
Bake the stuffed potatoes for another 15 to 20 minutes, until cheese is melted and mixture is hot all the way through.
Serve garnished with chopped fresh parsley, if desired.
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