Confession time: I’m not the biggest spinach fan – on its own, that is! But hey, who can resist a creamy dip, right? That’s the magic of dips – they can transform even the most “meh” veggies into something delicious. So, while I might not be reaching for a bowl of raw spinach leaves if you toss them in a creamy, flavorful dip? Sign me up! That’s exactly what inspired these amazing spinach artichoke baked potatoes. I was enjoying some dip one evening, savoring its richness and flavor, and a lightbulb moment struck. “This would be incredible on top of a baked potato!” I thought. And voila, the idea for this recipe was born!
Fast forward to some recipe testing in the kitchen, and let me tell you, the result was absolutely phenomenal! Not only are these stuffed potatoes bursting with flavor, but they’re also surprisingly budget-friendly and healthy. Each potato comes in at just 4 Weight Watchers points and 126 calories, making them a guilt-free indulgence that won’t break the bank or your calorie budget. So, if you’re looking for a fun and flavorful way to incorporate some more greens into your diet, or simply want a delicious and easy weeknight meal, look no further than these spinach artichoke baked potatoes. I promise, even the pickiest veggie eaters (like myself!) will be begging for seconds!
Three reasons why you need to make this recipe!
It’s a fun variation of baked potatoes.
Skip the plain baked potato, and enjoy these flavorful ones instead. You get all the creaminess that’s needed on a baked potato from the cream cheese, and you get a punch of flavor from the artichokes and garlic.
They’re pretty easy to whip up!
The longest part is baking the actual potatoes, and you can do that in a crockpot, so that fully baked potatoes are waiting for you when you get home. From there it’s just mixing and stuffing them full of flavor!
Spinach Artichoke Baked Potatoes are a good way to get in micronutrients.
If you’re not a veggie fan, like me, you need to find sneaky ways to get in vitamins and minerals. This is one of my favorite ways to do it because all I taste is potato and cheese!
Ingredients you need to make Spinach Artichoke Baked Potatoes:
- 4 medium russet potatoes
- 2 oz light cream cheese softened
- 2 tablespoon reduced fat mayonnaise
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon grated parmesan cheese
- 1 garlic clove diced
- 1 cup fresh baby spinach chopped
- 1 can 6oz artichoke, drained of all liquids and chopped
- Dash of salt and pepper
- ¼ cup shredded asiago cheese
How to make Spinach Artichoke Baked Potatoes (step by step):
- Preheat the oven to 400F. Wash the potatoes, and bake in the oven for about 1 hour or until soft. Let the potatoes cool for 15-20 min. Cut the potatoes in half and then scoop out the inside, leaving a little left on each potato. You will be using the potato you scoop out so set aside.
- To make the stuffing, mix the softened cream cheese, yogurt, mayo, parmesan cheese, scooped out potato and diced garlic in a bowl. Mix in the chopped spinach, chopped artichoke, salt, and pepper.
- Divide the stuffing mixture over the 8 potato shells, sprinkle each with a little of the asiago cheese, then return to the oven for 20 minutes.
- Serve warm and enjoy!
Makes 8 servings. Nutrition info for 1 cup: Calories 126, Fat 3 g, Saturated fat 1.47 g, Carbs 21 g, Fiber 2.6 g, Sugars 1.82 g, Sodium 209 mg, Protein 4 g.
WW Points For Spinach Artichoke Baked Potatoes
- Medium russet potatoes 16 points
- Light cream cheese softened 6 points
- Reduced fat mayonnaise 2 points
- Nonfat plain Greek yogurt 0 points
- Grated parmesan cheese 1 points
- Garlic clove diced 0 points
- Fresh baby spinach chopped 0 points
- Artichoke drained of all liquids and chopped 0 points
- Salt and pepper 0 points
- Shredded asiago cheese 3 points
4 points per stuffed potato based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Smart points- green & blue- 4 using WW recipe builder
Smart Points- purple- 2 using WW recipe builder
Points Plus- 3 using PP calculator
Different ways to change up this recipe:
- You can use any veggies that you like – it doesn’t have to be spinach and artichokes. A fun one would be “pizza baked potatoes” by adding sundried tomatoes, garlic, olives, and Italian cheese. Get creative with it!
- Add fresh herbs to spruce this up, like chopped rosemary, basil, thyme, or parsley.
Tips and Tricks for Making Spinach Artichoke Baked Potatoes:
- Store leftover stuffed baked potatoes in the fridge. They do not freeze well, so try and eat them all within seven days.
Similar recipes you’ll enjoy:
Spinach artichoke baked potato
Ingredients
- 4 medium russet potatoes
- 2 oz light cream cheese, softened
- 2 Tbsp reduced fat mayonnaise
- 2 Tbsp non fat plain greek yogurt
- 1 Tbsp grated parmesan cheese
- 1 garlic clove, diced
- 1 cup fresh baby spinach, chopped
- 1 can, 6oz artichoke, drained of all liquids and chopped
- Dash of salt & pepper
- 1/4 cup shredded asiago cheese
Instructions
- Preheat the oven to 400F. Wash the potatoes, and bake in the oven for about 1 hour or until soft. Let the potatoes cool for 15-20 min. Cut the potatoes in half and then scoop out the inside, leaving a little left on each potato. You will be using the potato you scoop out so set aside.
- To make the stuffing, mix the softened cream cheese, yogurt, mayo, parmesan cheese, scooped out potato and diced garlic in a bowl. Mix in the chopped spinach, chopped artichoke, salt, and pepper.
- Divide the stuffing mixture over the 8 potato shells, sprinkle each with a little of the asiago cheese, then return to the oven for 20 minutes.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to get this one,wow
Hope you enjoy them 🙂
Looks delicious and will make tonight. Thanks again for keeping SP and PP values on your recipes. Not everyone is loving the Freestule program.
I hope you enjoy them, and you are welcome, I will always keep it that way, I am one of those 😉 not sure where my journey will go.. we shall see
I’m one of those who didn’t love Freestyle…after 3 weeks in a row of following the program but having small gains, I started counting calories on the app called Lose It and I’ve lost consistently ever since! Thank you for putting the calorie count on everything! It really helps put everything in perspective! 🙂 All of your recipes are delicious and they’re also very low calorie! My husband and my picky teenagers also love them! You are my “go to” for new recipes! Thank you!!
Hi Marcie, thank you so much for your kind words, I am so glad you are all enjoying the recipes 🙂 freestyle is not for everyone (me included) but I know for myself, going into a WW location and weighing in and having it recorded in my little book gives me the motivation I need to have a good week, as far as points go I’m just not going to stress when I go over (probably everyday lol) because I simply don’t eat many of the zero foods and 23 points is not enough for me to survive on .. but I’ll find a balance, I am happy to hear things are working out for you.. good luck on your continued journey!
I love this girl recipes !!! Wish I could contact her to tell her.
Is that to me?? If so thank you and you can always contact me via email in my contact me section
I can’t wait to try this!
Hope you enjoy them 🙂
Can these be made ahead. Thanks.
Yes I think so.. I wouldn’t make them too before just with the potato it might start to discolor
This looks great! Just to add- you can always put the potatoes in the microwave and cook them that way if folks are short on time. Thank you!
Thanks for the tip 🙂
These were amazing! I made them last night! My husband loved them as well! I have made a few of your recipes and they have all been delish! Thanks so much for sharing
Hi Brittany, I am so happy to hear you and your husband are enjoying the recipes 🙂 I love those potatoes!