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Spinach and Artichoke Dip Baked Potatoes
- prep: 15 min
- cook: 25 min
- total: 40 min
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SaveIngredients
- 4 (12 ounce) potatoes, preferably russets
- Canola, vegetable, or olive oil, for rubbing
- 1/2 cup sour cream
- 4 ounces cream cheese, softened at room temperature
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
- 2 cups (4 ounces) raw baby spinach, chopped
- 8 ounces canned artichokes, drained and chopped
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 916 % Daily Value *
- Total Fat: 81 g 124.47%
- Saturated Fat: 24 g 118.58%
- Trans Fat: 0 g %
- Cholesterol: 78 mg 25.94%
- Sodium: 516 mg 21.51%
- Calcium: 599 mg 59.89%
- Potassium: 571 mg 16.33%
- Magnesium: 0 mg 0%
- Iron: 5 mg 27.46%
- Zinc: 0 mg 0%
- Total Carbohydrate: 36 g %
- Dietary Fiber: 11 g 43.8%
- Sugar: 3 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 6 g
- Vitamin A 58.78%
- Vitamin C 28.65%
- Vitamin D 0.42%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat15
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
