Spinach and artichoke dip baked potatoes from Serious Eats

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Notes about this recipe

  • Kinhawaii on June 15, 2023

    These were yummy & made a nice lunch. I adjusted the seasoning before stuffing because we didn’t add any mozzarella.

  • Rutabaga on January 18, 2019

    These were good, but I was hoping for a little more flavor. Even though I used sharp cheddar instead of mozzarella, they were pretty mild. Next time, I would increase the artichoke hearts and keep them in fairly large pieces. I would also add more shallot and garlic, and sprinkle some additional sharp cheddar on top.

  • anya_sf on November 05, 2017

    I used the oven method and didn't bother oiling the potatoes, as I never do that for baked potatoes. Note that these end up massively huge; however, we loved them so much that everyone finished theirs. After mixing the filling and stuffing it back into the potatoes, the potatoes needed closer to 20 minutes in the oven to warm up sufficiently. Be sure to taste the filling and season adequately. I might saute the shallot next time, although that is an extra step/pan to dirty. A stronger-tasting cheese would be good here as well.

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