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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 2 mins
• Total Time: 1 hr 17 mins
• Calories: 366 Calories

Ingredients

• 2 large russet potatoes
• 1 cup prepared spinach artichoke dip
• ½ cup shredded Irish Cheddar cheese

Recipe Instructions

Step 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.

Step 2

Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.

Step 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.

Step 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.