These baked potatoes with spinach and artichoke stuffed in the air fryer are a great new take on an old favorite. They are crunchy on the outside and filled with spinach and artichoke that is creamy and cheesy. It's great as a side dish or even a hearty starter.
Ingredients: 4 large russet potatoes. 1 cup chopped spinach. 1/2 cup chopped artichoke hearts. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 1/4 cup sour cream. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for brushing.
Instructions: Get your air fryer ready by heating it up to 400F 200C. Scrub the red potatoes and dry them with a paper towel. Use a fork to make a few holes in each potato so the steam can escape. Add salt and pepper to the potatoes and brush them with olive oil. Put the potatoes in the air fryer basket and cook for 35 to 40 minutes, flipping them over once, until the outside is crispy and the inside is soft. Get the spinach and artichoke filling ready while the potatoes are cooking. Put chopped artichoke hearts, chopped spinach, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, and minced garlic in a bowl. Add salt and pepper to taste. Mix everything together well. Take the potatoes out of the air fryer when they're done and let them cool down a bit. Remove the skin from each potato and cut off the top. Scoop out the flesh, leaving a thin layer of potato inside the skin. The potato flesh that you scooped out should be mixed with the spinach and artichoke mixture. In each potato skin, stuff the spinach and artichoke mix inside. The stuffed potatoes should be cooked for another 5 to 7 minutes, or until the filling is hot and bubbly. Warm up your air fryer spinach and artichoke-stuffed baked potatoes, then serve them hot and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Kennel Jikino Kensha Finland
