Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that’s long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!

Quick Info

⏱️ 65 min • 🍽️ 8 servings • ⭐ 95%

Nutrition

499 cal • 21g protein • 36g carbs • 31g fat

Tags

[North American] • [Gluten-Free] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 4 medium russet potatoes, scrubbed
• 2 teaspoons canola oil
• 1½ teaspoons kosher salt, divided
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ½ large yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 1 14-ounce can artichoke hearts, drained and roughly chopped
• 3½ cups frozen spinach, thawed and well-drained
• 8 ounces cream cheese, cubed, room temperature
• 4 ounces sour cream
• 2 cups shredded mozzarella, divided
• ½ cup freshly grated Parmesan cheese

Instructions Preview

1. Rub the potatoes all over with the canola …
2. Preheat the air fryer to 400°F (200°C). W…
3. Meanwhile, make the spinach and artichoke …

…and 3 more steps

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Recipe by: Betsy Carter, Karlee Rotoly, Codii Lopez • From: Tasty