Vegatable Sides

Like Comfort Classics Kitchen for more COOKTOP COVE SPINACH-ARTICHOKE BAKED POTATOES 6 60 MINUTES 20 MINUTES 1 HOUR 20 MINUTES 6 large russet potatoes, washed 1 tablespoon vegetable oil 1½ teaspoon kosher salt ½ teaspoon black pepper ½ cup cream cheese ⅓ cup sour cream 1½ cup mozzarella, shredded ½ cup parmesan cheese, grated 2 cups canned artichoke hearts, drained and rough chopped 3 cups baby spinach, roughly chopped 3 garlic clove, minced Preheat oven to 400°F. Puncture each potato with a small pairing knife. Rub oil on potatoes. Then season with 1 teaspoon of the salt and pepper. Bake potatoes in oven for 1 hour until completely cooked through. While potatoes are baking, use a large bowl to mix together cream cheese, sour cream, mozzarella, parmesan, artichokes, spinach, garlic and ½ teaspoon of salt. When potatoes are done, split in half, being sure not to cut all the way through the bottom. Stuff the potatoes with the artichoke mixture. Return to oven, and bake for another 15-20 minutes until cheese is melted and mixture is hot all the way through. Garnish with fresh chopped parsley if desired then serve.