Spinach Artichoke Baked Potatoes – Drizzle Me Skinny! Recipe enthusiasts

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): 

1. 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.
2. 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.
3. 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.
4. 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: