LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP 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.
Provided by Leslie Kelly
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h27m
Yield 4
Number Of Ingredients 3
Steps:
- 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.
- Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
- 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.
- 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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 36.6 g, Cholesterol 35.7 mg, Fat 21.6 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 391.4 mg, Sugar 1.5 g
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