Spinach-Artichoke Baked Potatoes  

 Imagine your favorite party dip in a baked potato combined with different flavors. Celebrating Passover and the start of spring, they are perfect for the occasion. This creamy and flavorful dish could also be another amazing vegan option too. 

You will need for this recipe: 

-One large bowl 

– One cutting board 

-Liquid measuring cup 

-Plastic measuring spoons  

-Chef Knife 

-One fork  

Yield- 6 

Prep time- 10 mins  

Cook time examples- 1hr 25mins  

Author- Aaniyah Houghton 

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 

Instructions 

• Step 1-Preheat oven to 350 degrees F. Pierce the potatoes all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for around 1 hour, or until the potatoes are easily pierced with a fork.
• Step 2-Meanwhile, make spinach-artichoke filling. In a large bowl, mix remaining ingredients until evenly combined. Season with salt and pepper to taste. 
• Step 3-When 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. Add some butter on top and bake for an additional 10-15 minutes.