Spinach and Artichoke Dip Baked Potatoes Recipe

Ingredients

• 4 (12-ounce; 340g) potatoes, preferably russets
• Canola, vegetable, or olive oil, for rubbing
• 1/2 cup (115g) sour cream
• 4 ounces (115g) cream cheese, softened at room temperature
• 1/4 cup (25g) 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 (225g) canned artichokes, drained and chopped

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