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SPINACH-ARTICHOKE TWICE-BAKED POTATOES

Spinach-Artichoke Twice-Baked Potatoes

A delicious twist on the classic twice-baked potato, combining creamy spinach-artichoke dip with melted Irish Cheddar.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 halves
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potato Cravings
  • 2 large russet potatoes Choose potatoes of equal size for even cooking
  • 240 ml prepared spinach-artichoke dip Use your favorite store-bought or homemade dip
  • 120 g shredded Irish Cheddar Substitute with another sharp cheddar if desired

Equipment

  • Baking Sheet

Method
 

  1. Heat oven to 350°F (175°C). Pierce potatoes; place on a baking sheet. Bake 45–60 minutes until tender. Cool 10 minutes.
  2. Halve lengthwise. Scoop flesh into a bowl, keeping shells intact. Combine flesh with the prepared dip. Refill shells and distribute Cheddar over them.
  3. Bake 15–20 minutes until hot and cheese starts melting. Broil 2–5 minutes until bubbling and browned, watching closely. Serve warm.

Notes

For a crispier top, consider adding breadcrumbs before the final broil. Serve immediately for best texture.