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Spinach Artichoke Stuffed Potatoes

Name: Spinach Artichoke Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 4 large baking potatoes; 1 tsp olive oil; 200 g spinach; 200 g artichoke hearts, chopped; 150 g cream cheese; 80 g cheddar, grated; 1 garlic clove, minced; 1 tsp lemon juice; Salt and pepper

Crisp baked potatoes refilled with creamy spinach, artichoke and cheese.

Vegetarian Gluten-free (0 ratings)

Prep15 min

Cook1 hr 5 min

Total1 hr 20 min

Serves4

DifficultyMedium

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Crisp baked potatoes refilled with creamy spinach, artichoke and cheese. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Rub potatoes with oil and bake at 210°C (190°C fan) for 50–60 minutes.
Wilt spinach, cool and squeeze dry.
Mix spinach, artichokes, cream cheese, half the cheddar, garlic and lemon.
Split potatoes, scoop out some flesh and mix it into the filling.
Refill, top with remaining cheddar and bake 10 minutes.

💡 VeggieTip notes

Microwave potatoes first to halve oven time.
Use vegetarian-labelled cheese.

Nutrition (per serving, approx.)

462kcal

18g protein

62g carbs

17g fat

10g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: potato spinach artichoke comfort food

Spinach Artichoke Stuffed Potatoes

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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