Pat the Spatula loves anything with the word twice baked in the title is so excited to share this new Artichoke & Jalapeño Twice Baked Potato recipe with you! These baked potatoes are the perfect crispy addition to any meal, especially when it's cold outside! Pat the Spatula hopes you enjoy this delicious recipe!
Poke holes in each potato using a fork or knife. Microwave for 5 minutes
Brush each potato with olive oil and place on a baking sheet or directly on oven rack (with foil underneath). Bake for 20 minutes
Meanwhile, combine dip and 1/2 cup mozzarella in a bowl
Remove potatoes from oven but leave oven on. Let potatoes cool slightly, about 5 minutes. Slice each open lengthwise, and carefully scoop flesh into the bowl with the dip
Mash and mix until well combined. Spoon mixture back into potato skins and pat down the tops
Top with remaining 1/4 cup cheese
Return to oven and bake until cheese has melted and lightly browned, about 5 minutes
