Crispy air-fried potato skins stuffed with a gooey spinach-and-artichoke filling — smoky, cheesy, and totally crowd-pleasing. Serve these as dinner sides or the main event and watch everyone fight over the last half.

Alright, let’s chat like two friends in the kitchen. I’ll share the full Easy Air Fryer Spinach & Artichoke Stuffed Potatoes recipe (scaled to your specs), equipment notes, timing, calorie estimates, and my favorite tips so you get bakery-level results at home. Ready? Let’s go.

Why you’ll make these over and over

These stuffed potatoes hit comfort and convenience at once. They use simple pantry stuff, finish fast in an air fryer, and deliver crispy skins + creamy filling — the texture contrast sells every bite. Also, they freeze and reheat like a dream for meal prep. Who doesn’t want dinner that behaves like leftovers? 🙂

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)

Bold note: This recipe fills 8 potato halves (so one potato = 2 halves). Each stuffed half counts as 1 serving.

Air Fryer Spinach & Artichoke Stuffed Potatoes

Equipment (keep it simple)

Air fryer (basket style; 3–5 quart works)
Medium skillet (sauté pan)
Mixing bowl & spatula
Measuring cups & spoons
Tongs, knife, and a fork

FYI: You don’t need specialty gadgets. If you lack an air fryer, a 425°F oven works — bake the potatoes and broil at the end to melt the cheese.

Time & yield recap

Total Time: 1 hr 5 min
Prep: 15 min
Cook: 50 min (air-frying potatoes + final melt)
Yield: 8 servings (one stuffed half each)
Estimated calories per serving: ~440 kcal (approx — see nutrition section for details)

Clear Step-by-Step Instructions

Step 1 — Prep the potatoes

Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.

Step 2 — Air-fry the potatoes

Preheat the air fryer to 400°F (200°C). Working in batches if needed, nestle the potatoes inside the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and you can easily pierce them with a fork.

Step 3 — Make the spinach & artichoke filling

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, black pepper, and red pepper flakes. Cook 2–3 minutes, until the onion turns translucent and garlic smells fragrant.

Add the artichoke hearts and spinach and cook until the spinach fully incorporates, 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 and stir until just combined and melted, 1–2 minutes more.

Step 4 — Halve and fluff

Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes.

Step 5 — Fill & top

Top each potato half with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.

Step 6 — Melt & brown

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 brown and the mozzarella melts and browns.

Step 7 — Serve

Plate and enjoy immediately.

Tips for better results (because tiny details matter)

Don’t crowd the air fryer. Give each potato room to crisp for even skin texture.
Fully drain the spinach. Squeeze extra water out; soggy filling dilutes flavor and makes the potato mushy.
Use room-temp cream cheese. It melts faster and blends smoother.
Flip halfway while air-frying. That gives even browning on all sides.
Crispy finish: If you love extra-crispy skins, spray a little oil on the potatoes just before the last 5 minutes.

Want an extra cheesy top? Add an extra tablespoon of mozzarella before the final 5-minute crisp.

Serving suggestions & pairings

Serve with: a crisp green salad, roasted broccoli, or tangy slaw.
Turn into a full meal: Add roasted chickpeas or a simple tomato soup on the side.
Party tip: Make a platter with toppings — chives, sliced avocado, hot sauce, extra Parmesan — and let guests customize.

IMO, these potatoes work as dinner, late-night snacks, or game-day goodness. Who says you can’t have comfort food that looks impressive?

Still Hungry Try This –

Vegetarian Carbonara with Oyster Mushrooms: Perfect Meatless Dinner

Mushroom Cauliflower Rice – Quick & Easy

Spaghetti Squash Alfredo – Best Vegetarian Dinner Recipe

Storage & reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze stuffed halves on a tray then transfer to a bag for up to 2 months.
Reheat: Reheat in the air fryer at 350°F for 6–8 minutes or in a 350°F oven until warmed through. Avoid the microwave if you want crispy skins.

Variations & swaps

Make it vegetarian/eggless: This recipe already lands vegetarian-friendly.
Vegan option: Swap cream cheese and sour cream for vegan cream cheese + vegan sour cream, and use vegan mozzarella/Parmesan. Use olive oil for butter.
Greens swap: Use fresh spinach (sauté and wilt) instead of frozen — use ~6–8 cups fresh to yield the same after cooking.
Add protein: Stir in chopped cooked bacon alternative or smoked tempeh for a smoky bite.

Calories & nutrition (approximate)

I calculated a rough total for the whole recipe: about 3,500 kcal. Dividing by 8 servings gives ~440 kcal per serving. That value includes cheeses and butter; it will drop if you use lower-fat or vegan alternatives. If you add avocado or chips, add those calories separately.

Quick Troubleshooting

Mushy filling? You likely didn’t drain the spinach enough. Drain harder next time and reduce any added liquid.
Skin not crispy? Increase air-fryer time or finish under a broiler for 2–3 minutes.
Filling too tangy? Reduce sour cream by 1–2 tablespoons or add a pinch of sugar to balance.

Final Thoughts —

I love how these Easy Air Fryer Spinach & Artichoke Stuffed Potatoes make people smile. They look fancier than they feel and let you serve something homey with minimum drama. If you want my honest tip: double the filling — it keeps well and you’ll thank me for the extra gooey goodness.

So, are you going to make them this week? I bet you already bought the potatoes. Go on — treat yourself and maybe share one. Or don’t. I won’t tell. 😉