Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes The Best Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H27M

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

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