Spinach and Artichoke Stuffed Potatoes – Air Fryer Baked!
Crispy-on-the-outside, fluffy-on-the-inside baked potatoes, stuffed with a creamy spinach and artichoke filling—all done in the air fryer for an easy, restaurant-worthy side or meal!
Ingredients (Serves 4)
For the Potatoes:
4 large russet potatoes
1 tbsp olive oil
½ tsp salt & ½ tsp black pepper
For the Spinach & Artichoke Filling:
1 cup fresh spinach, chopped
½ cup canned or jarred artichoke hearts, chopped
4 oz cream cheese, softened
½ cup sour cream or Greek yogurt
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
½ tsp onion powder
½ tsp red pepper flakes (optional)
½ tsp salt & ¼ tsp black pepper
Instructions:
Bake the Potatoes – Preheat air fryer to 400°F (200°C). Wash, dry, and poke holes in the potatoes with a fork. Rub with olive oil, salt, and pepper. Air fry for 35-45 minutes, flipping halfway, until fork-tender.
Make the Filling – In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, red pepper flakes, salt, and pepper. Fold in chopped spinach and artichokes.
Stuff the Potatoes – Once cooled slightly, slice each potato open and scoop out some of the insides, leaving a sturdy shell. Mix the scooped potato into the filling and spoon it back into the potatoes.
Melt & Crisp – Sprinkle extra mozzarella & Parmesan on top. Air fry again at 375°F (190°C) for 5-7 minutes until cheese is melted and golden.
Serve & Enjoy – Garnish with fresh herbs or extra Parmesan. Serve as a side or a meal!
Pro Tips:
Short on time? Microwave the potatoes for 5 minutes before air frying to speed things up!
Make it protein-packed by adding shredded rotisserie chicken or crispy bacon!
Love extra crunch? Top with panko breadcrumbs before the final air fry!
Crispy, cheesy, and loaded with flavor—these Air Fry.