Easiest Way to Royal At Home Twice Baked Potato with Spinach and Artichoke

Easiest Way to Royal At Home Twice Baked Potato with Spinach and Artichoke Delicious, fresh and tasty.

Twice Baked Potato with Spinach and Artichoke. The method is just the same as with traditional twice baked potatoes - bake, scoop, mix, fill, and bake again. The filling is where all my dreams came true - it tastes truly creamy and cheesy, with lots of spinach, artichoke, onion and garlic flavor (almost like my old favorite spinach pies!) without any dairy at all. Very tasty and cute when stuffed into hollowed out new potatoes.

Twice-baked spinach and artichoke potatoes are a marriage of two of my very favorite foods.

There are few dishes in life that I love more than a perfect baked potato.

At Christmas, my mom makes a gigantic prime rib and, while I adore a medium-rare slab of prime beef, I honestly get more excited about the twice-baked potatoes I make to go.

You can cook Twice Baked Potato with Spinach and Artichoke using 9 ingredients and 13 steps. Here is how you cook it.

Ingredients of Twice Baked Potato with Spinach and Artichoke

1. Prepare 5 oz of fresh spinach.

2. It’s 14 oz of artichoke hearts.

3. You need 1/2 of medium onion.

4. It’s 2 cloves of garlic.

5. It’s 1/2 of soft cheese (sour cream).

6. Prepare 1 1/2 tbsp of lemon juice.

7. Prepare of Salt.

8. It’s of Potatoes.

9. Prepare 2 tbsp of butter.

These Spinach & Artichoke Twice Baked Potatoes take it to another level.

They're a cross between a twice baked potato and my beloved dip, and they were a hit at my dinner table.

My grandma on my mom's side used to make twice baked potatoes, and I remember everyone raving over them.

Pierce all over with a fork.

Twice Baked Potato with Spinach and Artichoke instructions

1. Pre heat oven too 200 Celsius (400 Fahrenheit).

2. Rub potatoes with oil and sprinkle with salt (if desired).

3. Place in oven and cook for 1 hour or until soft inside. Then remove to cool..

4. Once cooled, cut open each potato lengthwise and scoop out the inside. Leaving a thin layer..

5. Heat frying pan over medium high and add 1 tbsp butter..

6. Add onions and garlic cooking until soft or a light caramel..

7. Add spinach, stir until willed and add chopped artichoke hearts, sprinkle some salt and cook for about a minute..

8. Remove from heat and set aside..

9. Mash or blend together the pulp of the potatoes with soft cheese, lemon juice, butter, and a pinch of salt..

10. Combine the potato mix with the sautéed spinach and artichoke mix..

11. Scoop into the hallowed potatoes..

12. Bake at 200 Celsius for 15 - 20 minutes (or lightly brown)..

13. Remove from oven and serve hot..

Rub with oil and sprinkle with salt and pepper.

I'd been craving that ever-so-famous, ooey, gooey spinach artichoke dip lately and decided to combine it with some lovely looking Russet potatoes I had also been craving.

This was an experiment because I wasn't sure the two would work well together, and (confession here) I'd never made a twice baked potato.

And yes, the experiment was a great success.

Spoon into potato shells; return to baking pan.