Facing a stressful day and not in the mood to tackle an elaborate dinner? A comforting solution lies in the humble yet satisfying baked potato. This simple dish is not only easy to prepare, necessitating minimal cleanup, but it also stands out for its health benefits and satiating qualities.
However, the routine of basic baked potatoes topped with the same old fixings can become monotonous over time. To rejuvenate your affection for this classic comfort food, while also ensuring you’re garnishing it with wholesome ingredients, consider indulging in the flavorful twist of spinach-artichoke baked potatoes.
Spinach-artichoke baked potatoes
Ingredients6 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
Directions1. Preheat oven to 400 degrees Fahrenheit.
2. Puncture each potato with a small pairing knife. Rub oil on potatoes, and season with 1 teaspoon salt and the pepper.
3. Bake potatoes in the oven for 1 hour, until completely cooked through.
4. While potatoes are baking, use a large bowl to mix together cream cheese, sour cream, mozzarella, Parmesan, artichokes, spinach, garlic and ½ teaspoon salt.
5. 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.
6. Bake the stuffed potatoes for another 15 to 20 minutes, until cheese is melted and mixture is hot all the way through.
7. Serve garnished with chopped fresh parsley, if desired.
