INGREDIENTS
1 cup
Artichoke hearts, canned
3 cups
Baby spinach
1
Garlic clove
6
Russet potatoes, large
1
Black pepper, Freshly ground
1
Kosher salt
1 tbsp
Vegetable oil
4 oz
Cream cheese
1 1/2 cups
Mozzarella
1/4 cup
Parmesan cheese
1/4 cup
Sour cream