These Spinach Artichoke Stuffed Potatoes transform a classic comfort food into a wholesome, nutrient-packed meal.
Creamy and flavorful, each potato is loaded with fiber-rich spinach, plant-based protein from beans, and heart-healthy fats from olive oil and cheese.
Naturally gluten-free and easy to prepare, they’re perfect for weeknight dinners, meal prep, or a satisfying vegetarian main.
Delicious, nourishing, and effortless, they make everyday cooking feel special.
Spinach Artichoke Stuffed Potatoes
Equipment
- 1 large baking sheet
- 1 medium sauté pan
- 1 large mixing bowl
- Hand mixer or stand mixer
- Knife and cutting board
- Fork
Ingredients
- 2 large russet potatoes
- 2 tablespoons olive oil plus extra for brushing
- ½ cup yellow onion diced
- 3 –4 cloves garlic minced
- 2 cups fresh baby spinach packed
- ⅛ teaspoon salt plus additional to taste
- Pepper to taste
- 2 tablespoons sour cream or dairy-free alternative
- 2 oz cream cheese or dairy-free alternative
- ½ cup canned cannellini beans drained and mashed
- 2 tablespoons grated Parmesan cheese optional for dairy-free
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canned quartered artichoke hearts coarsely chopped
- ½ cup shredded mozzarella cheese or dairy-free alternative
Instructions
- Prepare the Oven and Potatoes: Start by preheating your oven to 400°F (200°C). While the oven warms, take your russet potatoes and rinse them thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel. Using a fork, poke several holes all over the surface of each potato. This allows steam to escape during baking, preventing them from bursting. For a golden, crisp exterior, lightly rub each potato with a thin layer of olive oil. Place the potatoes directly on a baking sheet or oven-safe tray, ensuring they have enough space to roast evenly.
- Bake the Potatoes: Place the prepared baking sheet in the preheated oven. Bake the potatoes for 50–55 minutes, depending on their size. You’ll know they’re ready when the skins feel crisp to the touch and a knife easily pierces through the center. Larger potatoes may require closer to 55 minutes, while medium ones might be done around 50 minutes. Once baked, remove the potatoes from the oven and allow them to cool slightly until they are comfortable to handle.
- Sauté the Aromatics and Spinach: While the potatoes are baking, heat 2 tablespoons of olive oil in a medium sauté pan over medium heat. Once the oil shimmers but does not smoke, add ½ cup of diced yellow onion and 3–4 minced garlic cloves. Sauté for 5 minutes, stirring occasionally, until the onions become soft and translucent, and the garlic is fragrant. Next, add 2 cups of packed fresh baby spinach along with ⅛ teaspoon of salt and a pinch of black pepper. Continue cooking for 2–3 minutes, stirring frequently, until the spinach wilts and turns bright green. Remove from heat and set aside.
- Scoop Out Potato Flesh: Once the baked potatoes are cool enough to handle, slice each potato lengthwise down the center. Using a spoon, gently scoop out the soft potato flesh into a large mixing bowl, leaving a thin layer of potato inside the skins to help them hold their shape. Place the empty potato skins on a baking sheet or in a shallow baking dish, ready to be filled later.
- Make the Creamy Potato Filling: Into the mixing bowl with the scooped potato flesh, add 2 oz cream cheese (or dairy-free alternative)2 tablespoons sour cream, ½ cup mashed cannellini beans, 2 tablespoons grated Parmesan (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Using a hand mixer or stand mixer, beat the ingredients together until the mixture is smooth, creamy, and lump-free. This will form the base of the filling, giving the potatoes their rich and indulgent texture.
- Incorporate Spinach and Artichokes: Fold the sautéed onion and spinach mixture into the creamy potato base. Then, gently stir in ½ cup chopped artichoke hearts. Make sure all ingredients are evenly combined so that each scoop of filling is packed with flavor and texture from the vegetables, beans, and creamy cheese.
- Stuff the Potato Skins: Carefully spoon the potato and vegetable mixture back into the prepared potato skins, dividing it evenly among all four halves. Use a spoon to gently mound the filling, ensuring it sits snugly within the skins without overflowing too much. This helps create a beautiful presentation and ensures each bite is packed with flavor.
- Top with Cheese: Sprinkle ½ cup shredded mozzarella (or dairy-free alternative) evenly over the stuffed potatoes. The cheese will melt and form a golden, bubbly layer when baked. This adds both a deliciously savory flavor and a visually appealing finish to the dish.
- Bake Until Golden: Return the stuffed potatoes to the oven and bake for 10–15 minutes, or until the cheese has melted completely and develops golden spots.For an extra crispy, golden top, switch to the broil setting for the last 5–7 minutes. Keep a close eye during broiling to prevent burning. The result should be a beautifully golden, creamy, and hearty stuffed potato ready to serve.
- Optional Make-Ahead Reheating: If preparing ahead, you can assemble the stuffed potatoes and refrigerate them unbaked. When ready to serve, preheat the oven to 400°F, add the cheese topping, and bake for approximately 20 minutes to heat through. For a golden top, broil for an additional 5 minutes. These make-ahead stuffed potatoes reheat beautifully and are perfect for meal prep or entertaining.
- Serve and Enjoy: Carefully transfer the hot, stuffed potatoes to plates. Serve immediately while warm, enjoying the combination of creamy potato, tender spinach, flavorful artichokes, and melted cheese. These potatoes pair wonderfully with a simple side salad, roasted vegetables, or grilled protein for a complete, satisfying meal.
Notes
- Choose russet potatoes for a fluffy interior and crispy skin. Medium to large sizes work best.
- For extra creaminess, allow the scooped potato flesh to cool slightly before mixing with cream cheese and sour cream.
- Adjust the seasonings gradually—spinach and beans can be mild, so taste as you go.
- To make the recipe dairy-free, substitute all cheeses with plant-based alternatives and use a non-dairy sour cream.
- If making ahead, assemble the filling and refrigerate the potatoes unbaked, then top with cheese and bake just before serving.
- Ensure even cooking by piercing the potatoes before baking and spacing them on the tray.
Chef’s Secrets: Unlock Maximum Flavor
One of the secrets to an incredible stuffed potato is layering textures and flavors.
Sauteeing the onions and garlic first develops a rich base that elevates the earthy taste of spinach and artichokes.
Mashing the potato with beans adds protein and a creamy consistency without excess fat.
Don’t rush the final bake—allowing the cheese to melt slowly creates a golden, slightly crisp topping that enhances both presentation and taste.
For a subtle twist, add a pinch of smoked paprika or fresh herbs like thyme to the filling for an extra depth of flavor.
Serving Suggestions: Perfect Pairings Every Time
These stuffed potatoes shine as a main vegetarian meal or a hearty side.
Pair them with a fresh green salad tossed in lemon vinaigrette for a light, refreshing contrast, or serve alongside roasted vegetables for a wholesome, colorful plate.
They also complement grilled proteins like chicken or salmon.
For a cozy meal, serve with a cup of soup or a simple tomato-based sauce.
Garnish with fresh parsley or chives to add a pop of color and fresh flavor.
Storage Tips: Keep Potatoes Fresh Longer
Fully baked stuffed potatoes can be stored in the refrigerator in an airtight container for up to 4–5 days.
To reheat, place them in a preheated oven at 400°F for 15–20 minutes until warmed through, then broil briefly to restore the golden cheese topping.
Avoid microwaving if possible, as it may make the potato skins slightly soggy.
You can also freeze unbaked filled potatoes (without cheese) for up to 2 months—bake straight from the freezer, adding a few extra minutes to the baking time.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Absolutely! Use dairy-free cream cheese, sour cream, and shredded cheese alternatives. The texture will remain creamy, and the flavors will still be rich and satisfying.
2. What is the best potato for stuffing?
Russet potatoes are ideal because their high starch content yields a fluffy interior and crispy skin. Avoid waxy potatoes, which can become too dense or gummy.
3. Can I prepare the potatoes ahead of time?
Yes! Bake the potatoes and prepare the filling ahead. Keep them unbaked in the refrigerator, then top with cheese and bake just before serving. This is perfect for meal prep or entertaining.
4. How do I make the filling extra creamy?
Mash the scooped potato thoroughly before adding the beans and cheeses.
Use a hand mixer or stand mixer to achieve a smooth, velvety texture. Adding a touch of olive oil or extra sour cream can enhance creaminess.
5. Can I add other vegetables or flavors?
Certainly! You can fold in roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for extra flavor and color.
Fresh herbs like basil, thyme, or parsley also complement the spinach-artichoke base beautifully.
