Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice each zucchini in half lengthwise. Then, use a spoon to scoop out the insides of the zucchini to make small wells for the filling. Arrange the boats on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Add the baked potato, about 3/4 cup of the jack cheese, yogurt, and garlic powder to a bowl of a food processor. Process until combined and smooth. Then add in the spinach and artichoke. Pulse until the artichokes are mostly broken up but still chunky.
Divide the mixture evenly into each zucchini boat, spreading to fill the entire well. Sprinkle the remaining jack cheese on top of each zucchini boat. Bake for 15-20 minutes or until the zucchini is tender and the cheese is melted and golden.