Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes

Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes

Side Dish Potatoes Twice Baked Potatoes

Gooey, green goodness! You can go large and do monster-sized russets, adapt them into a potato skin-style serving, or make an elegant presentation with fingerlings.

Servings per recipe: 4
Calories per serving: 366
Preparation time: 15m
Total cooking time: 1h 27m


  • 2 large russet potatoes
  • 1 cup prepared spinach artichoke dip
  • 1/2 cup shredded Irish Cheddar cheese


  • 1   Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
  • 2   Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
  • 3   Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
  • 4   Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

Nutrion facts:

Total Fat 21.6g 33%
    Saturated Fat 7.0g  
Cholesterol 36mg 12%
Sodium 391mg 16%
Potassium 791mg 22%
Total Carbohydrates 36.6g 12%
Dietary Fiber 4.1g 16%
Protein 9.3g 19%
Sugars 2g  
Vitamin A 145IU  
Vitamin C 36mg  
Calcium 124mg  
Iron 2mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 1mg  
Magnesium 46mg  
Folate 32mcg