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Air Fryer Spinach & Artichoke Stuffed Potatoes

Easy Air Fryer Spinach & Artichoke Stuffed Potatoes

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • 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.

Method
 

  1. Step 1 — Prep the potatoes
  2. Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
  3. Step 2 — Air-fry the potatoes
  4. 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.
  5. Step 3 — Make the spinach & artichoke filling
  6. 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.
  7. Step 4 — Halve and fluff
  8. Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes.
  9. Step 5 — Fill & top
  10. Top each potato half with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
  11. Step 6 — Melt & brown
  12. 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.
  13. Step 7 — Serve
  14. Plate and enjoy immediately.

Notes

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.