This baked potato stuffed with spinach-artichoke dip is the ultimate solo comfort meal. Classic twice-baked potatoes require two trips to the oven to deliver a pillowy, gussied-up filling and crispy skins all in one bite. Here, I’ve streamlined the workflow with a microwave. By zapping your spuds to start, you can reduce the overall baking time without sacrificing texture. Pick a large russet (or Idaho) for the best results; their relatively high starch and low moisture content helps them bake up airy and light, not gummy.
The rich, velvety filling that melts over top comes together in moments while your spud cooks. Cream cheese and mozzarella pack in enough dairy richness for a satisfying cheese pull and mellow out the subtle bitterness of baby spinach and nutty tang of artichoke hearts. (It’s important that your cream cheese is room temperature before you mash it in with the veggies. If it’s still got a chill from the fridge, it won’t fully incorporate.) The Worcestershire sauce is optional, but just a few shakes from the bottle bring instant savory depth to the filling.
Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That's you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to.
Recipe information
Total Time
45 minutes
Yield
1 serving
Ingredients
1
5
2
4
2
2
½
¼
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Poke 1 large russet potato (about 12 oz.) all over with a fork; rub with avocado or vegetable oil to coat and sprinkle with kosher salt. Microwave potato on a microwave-proof plate on high 5 minutes. Turn potato over and microwave on high until fork-tender, about 5 minutes more. Let potato sit until just cool enough to handle.
Step 2
While potato is cooling, microwave 5 oz. baby spinach with 2 Tbsp. water in a medium microwave-proof glass bowl until wilted, about 2 minutes. Carefully press leaves to release as much liquid as possible, then drain off liquid. Coarsely chop spinach.
Step 3
Mix 2 Tbsp. cream cheese, room temperature, in a medium bowl until smooth. Add spinach, 4 quartered artichoke hearts (from a 14-oz. can), coarsely chopped, 2 Tbsp. finely grated Parmesan, 2 Tbsp. coarsely grated mozzarella, ½ tsp. garlic powder, and ¼ tsp. Worcestershire sauce (if using) and fold to combine; season with salt and freshly ground pepper.
Step 4
Slice potato in half lengthwise and lightly fluff flesh in each half. Set on a small foil-lined rimmed baking sheet. Divide spinach mixture between potato halves, piling high (don’t pack too tightly). Sprinkle more Parmesan over. Bake potato halves until very tender when squeezed and skin is wrinkled and crisp, 20–25 minutes. Let cool slightly before eating.