Spinach Artichoke Baked Potatoes

This baked potato stuffed with spinach-artichoke dip is the ultimate solo comfort meal. Classic twice-baked potatoes require two trips to the oven to deliver a pillowy, gussied-up filling and crispy skins all in one bite. Here, I’ve streamlined the workflow with a microwave. By zapping your spuds to start, you can reduce the overall baking time without sacrificing texture. Pick a large russet (or Idaho) for the best results; their relatively high starch and low moisture content helps them bake up airy and light, not gummy.The rich, velvety filling that melts over top comes together in moments while your spud cooks. Cream cheese and mozzarella pack in enough dairy richness for a satisfying cheese pull and mellow out the subtle bitterness of baby spinach and nutty tang of artichoke hearts. (It’s important that your cream cheese is room temperature before you mash it in with the veggies. If it’s still got a chill from the fridge, it won’t fully incorporate.) The Worcestershire sauce is optional, but just a few shakes from the bottle bring instant savory depth to the filling.Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That's you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to.