Spinach Artichoke Twice Baked Potatoes
Ingredients
- 3 large baking potatoes
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 9 ounces bag fresh spinach, roughly chopped
- 3 tablespoons cream cheese, softened
- 2 tablespoons butter, melted
- 1/4 cup sour cream
- 4 ounces fontina, grated
- 3/4 teaspoon salt, plus extra for seasoning
- 1/4 teaspoon freshly-ground black pepper, plus extra for seasoning
- 6.5 ounces jar marinated artichoke hearts, drained and chopped
- 1/4 cup shredded parmesan
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