Spinach Artichoke Twice Baked Potatoes


  • 3 large russest potatoes, washed
  • Olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 3 oz cream cheese, softened
  • 1/4 cup Loli's Green Goddess Dressing, plus more for serving
  • 6 oz frozen spinach, thawed and drained
  • 1 cup canned artichokes, drained + chopped
  • Salt and pepper, to taste


  1. Preheat oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper. Poke holes in the potatoes and place onto the baking sheet. Bake for 25 minutes. Remove from the oven and use a basting brush to spread the olive oil all over the skin of the potatoes. Sprinkle salt and flip the potatoes over to other side to bake. Bake for another 25-35 minutes or until fork tender. Let cool
  2. Oce the potatoes are cooled, slice in half lengthwise. Scoop out the majority of the potato with a spoon, leaving the skin intact. Put the scooped out filling in a large bowl along with the mozzarella, parmesan, cream cheese, dressing, spinach, artichokes and a pinch of salt and pepper. 
  3. Use an electric mixer to mix. Mix for about 30 second to 1 minute or until everything is thoroughly mixed
  4. Place the empty potato skin halves onto the lined baking sheet and divide the filling between each half
  5. Bake at 450 for about 15-20 minutes or until the tops are golden and crispy
  6. Garnish with more parmesan and a drizzle of dressing. Enjoy! 
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