If you love spinach artichoke dip and baked potatoes, this recipe is about to blow your mind. Creamy, cheesy, and packed with flavor, it’s comfort food at its best.
A crispy baked potato, stuffed with hot bubbly spinach artichoke dip? That’s a win every time.
What You’ll Need
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 cups baby spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Why I Love This Recipe
I started making this one night when I had leftover spinach artichoke dip and a lonely baked potato. One bite and I was hooked.
- Super cozy and filling
- Easy to prep ahead
- Great for lunch or dinner
- Makes you feel like you’re eating dip for dinner (because you are!)
- Can be doubled or tripled for guests
🕒 Makes: 4 servings
⏱️ Cook Time: 1 hour
Why This Recipe Works (Quick Science)
Baking the potato gives it a crispy skin and fluffy inside—perfect for scooping. The spinach artichoke mix has just the right balance of fat and acid (thanks to the cream cheese, mayo, and sour cream), which makes it smooth and melty when baked. Mozzarella gives us that gooey pull, and Parmesan adds sharpness.
Tools You’ll Need
- Baking sheet
- Aluminum foil
- Sharp knife
- Mixing bowls
- Spoon or rubber spatula
- Oven mitts
- Cheese grater (if grating your own)
Substitutions and Variations
- Greek yogurt instead of sour cream
- Frozen spinach (thawed and squeezed dry) instead of fresh
- Vegan mayo and cheese for dairy-free
- Add chopped cooked chicken or bacon for protein
- Try with sweet potatoes for a twist
Make Ahead Tips
- Bake the potatoes ahead and store in the fridge
- Mix the dip filling the day before
- Just assemble and bake when you’re ready
Instructions
Step 1: Bake the Potatoes
Scrub and dry the potatoes. Rub them with olive oil and salt, then bake at 400°F for 50–60 minutes, until tender and crispy on the outside.
Step 2: Cook the Spinach
In a pan over medium heat, cook the chopped spinach with a splash of olive oil and a pinch of salt until wilted—about 2-3 minutes.
Step 3: Mix the Dip Filling
In a mixing bowl, stir together the softened cream cheese, sour cream, mayo, cooked spinach, chopped artichokes, garlic, mozzarella, and Parmesan. Mix until creamy.
Step 4: Cut and Stuff the Potatoes
Once the potatoes are cool enough to handle, slice them down the middle and gently fluff the insides with a fork. Spoon a generous amount of spinach artichoke filling into each one.
Step 5: Bake Until Bubbly
Place the stuffed potatoes back on the baking sheet. Bake at 375°F for 15–20 minutes until hot and bubbly, and the cheese is lightly browned on top.
Step 6: Serve and Enjoy
Remove from the oven and let cool a few minutes. Serve warm with an extra sprinkle of Parmesan or a little hot sauce if you like.
Pro Tips
- Don’t skip salting the outside of the potato—it makes the skin crispy and delicious.
- Squeeze out any extra water from the spinach before mixing it in.
- For super smooth dip, make sure your cream cheese is fully softened.
- Use a fork to fluff the insides of the baked potato so the filling settles in nicely.
- Broil for the last 2–3 minutes if you want extra bubbly cheese on top.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second bursts.
Common Mistakes
- Undercooking the potatoes – they should be fork-tender.
- Using watery spinach – squeeze it well or your filling will be runny.
- Not seasoning the filling – taste and adjust with salt and pepper.
- Overfilling – leave a little room so it doesn’t spill everywhere.
What to Serve With
- Simple side salad
- Garlic green beans
- Roasted carrots
- Crispy chicken tenders
- A cup of tomato soup
Meal Plan Ideas
- Monday lunch: Leftover potato with a salad
- Meatless dinner: Pair with roasted veggies
- Party night: Serve mini versions as appetizers
- Meal prep: Make 4 and eat throughout the week
FAQ
Can I use frozen spinach?
Yes, just thaw and squeeze out all the liquid first.
Can I make these ahead of time?
Yes! Assemble and refrigerate. Then bake when ready to serve.
Do I have to use russet potatoes?
They work best, but large Yukon Golds can also be used.
Can I freeze them?
Not recommended. The dairy in the filling may separate.
Time to Dig In
These spinach artichoke baked potatoes are warm, cheesy, and totally satisfying. They’re the perfect twist on two comfort food favorites.
Give them a try, then come back and leave a comment with your thoughts or questions. I’d love to hear how it went!