Ingredients
6 large russet potatoes, washed and scrubbed clean
1 tbsp. vegetable oil
kosher salt
Freshly ground black pepper
4 oz. cream cheese, softened
1/4 c. sour cream
1 1/2 c. shredded mozzarella
1/4 c. Parmesan cheese
1 c. canned artichoke hearts, drained and chopped
3 c. baby spinach chopped
1 Garlic clove, minced
Preparation
Step 1Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork. Step 2Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste. Step 3When the potatoes are tender, cut a slit end to end on each potato and push sides together to open. Scoop large dollops of the spinach-artichoke mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.
