Stuffed baked potatoes (a.k.a. twice baked potatoes, jacket potatoes, and a host of other names) are one of my favourite things in the whole world. I could apply my tried-and-true technique and easily come up with 365 different flavour combinations and eat them every single day of the year. I think I feel a recipe series coming on…
My Broccoli Bacon Cheddar Stuffed Potatoes continue to be the most popular recipe ever on the ol’ blog, so I figured it was time to stuff another potato and try to top myself.
These potatoes take all the wonderful flavours of a really great spinach artichoke dip – garlic, lemon, buttery parmesan cheese, and (obviously) fresh spinach and artichoke hearts – and transforms them into a delectable vegetarian side dish. We are trying to consume less meat in our household, and when I served these with some grilled veggies burgers and a leafy green salad, no one was missing the meat at all.
Stuffed potatoes do take a little bit of extra work, but the additional steps are ridiculously easy and the end result is definitely worth it, I promise. I like to make a big batch of these on a Sunday so we can pop them in our lunches for the next couple of days. They are best when they’re hot and crispy from the oven, of course, but reheated leftovers are totally acceptable too.
I like to use fresh spinach rather than frozen, but that’s more of a personal preference – I’ve never been a fan of the texture of thawed frozen spinach, which can feel a bit slimy to me. I just buy a package of baby spinach, chop it up, and toss it in the pan with the garlic and butter until wilted and soft.
I tried something new this time and substituted plain yogurt for my usual sour cream in the filling to try to lighten it up a wee bit, and am happy to tell you that the flavour was indistinguishable from my regular recipe. I mean, aside from the small amounts of butter and parmesan in the filling these are surprisingly virtuous, although they taste indulgent. So spoon a dollop of sour cream on top, sprinkle with fresh chives and dig in, guilt-free. You can even have two.
- 4 medium or 6 small Russet (baking) potatoes, scrubbed
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 8 oz. jar artichoke hearts, rinsed, drained and chopped
- ½ cup grated parmesan cheese
- ⅓ cup plain Greek yogurt (or sour cream)
- Salt and pepper to taste
- Sour cream and chives, for serving (optional)
- Preheat oven to 400 degrees F. Prick potatoes all over with a fork and bake for 50-60 minutes, until cooked through.
- When the potatoes are almost finished baking, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add spinach and lemon juice and cook until spinach is wilted; add artichokes and stir until mixture is combined and heated through. Remove from heat.
- Slice potatoes in half and scoop the insides into a large bowl, leaving some flesh on the skins intact, and mash the potatoes. Add spinach mixture and parmesan cheese and stir to combine until the cheese is melted. Fold in the yogurt and season with salt and pepper to taste.
- Spoon the filling back into the empty potato skins and place into a baking dish. Return to oven and bake until heated through and the tops are golden brown, 20-25 minutes. Serve immediately.