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Air Fryer Spinach And Artichoke-Stuffed Baked Potatoes

Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that’s long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!

Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

50 minutes

50 min

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

50 minutes

50 min

Ingredients

for 8 servings

  • 4 russet potatoes, scrubbed
  • 2 teaspoons canola oil
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 can artichoke heart, drained and roughly chopped
  • 3 ½ cups frozen spinach (140 g), thawed and well-drained
  • 8 oz cream cheese (225 g), cubed, room temperature
  • 4 oz sour cream (110 g)
  • 2 cups shredded mozzarella cheese (200 g), divided
  • ½ cup freshly grated parmesan cheese (125 g)

Nutrition Info

  • Calories 465
  • Fat 28g
  • Carbs 36g
  • Fiber 4g
  • Sugar 4g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
  2. Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
  3. Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2–3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1–2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1–2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1–2 minutes more.
  4. Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
  5. Working in batches of 2–4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
  6. Enjoy!

Ingredients

for 8 servings

  • 4 russet potatoes, scrubbed
  • 2 teaspoons canola oil
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 can artichoke heart, drained and roughly chopped
  • 3 ½ cups frozen spinach (140 g), thawed and well-drained
  • 8 oz cream cheese (225 g), cubed, room temperature
  • 4 oz sour cream (110 g)
  • 2 cups shredded mozzarella cheese (200 g), divided
  • ½ cup freshly grated parmesan cheese (125 g)

Nutrition Info

  • Calories 465
  • Fat 28g
  • Carbs 36g
  • Fiber 4g
  • Sugar 4g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
  2. Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
  3. Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2–3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1–2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1–2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1–2 minutes more.
  4. Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
  5. Working in batches of 2–4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
  6. Enjoy!

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