Creamy spinach artichoke dip and crispy loaded baked potato skins join forces, resulting in the ultimate party appetizer! We LOVE these loaded spinach artichoke potato skins!
Organic spinach went on sale recently (buy one get one free… YES!) and I couldn’t resist picking up a box (or four!) to stir into my favorite recipes.
I froze two and put the third on green smoothie duty.
The fourth box? It pimped my potato skins!
It was kismet, really.
There’s something about hot, cheesy spinach and artichoke dip nestled into crispy baked potato shells that just makes sense.
Loaded Spinach Artichoke Potato Skins
These sassy spuds are great as an appetizer and also make a stellar side dish! Enjoy!
Spinach and Artichoke Loaded Potato Skins
- 2 medium-large russet potatoes [or 3-4 smaller potatoes]
- 1/2 tsp olive oil
- kosher salt, to taste
- 5 oz spinach, chopped
- 1/4 cup finely diced onion
- 1 tsp olive oil
- 1 large clove of garlic, minced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- black pepper, to taste
- 1 + 1/2 TBSP chopped artichoke hearts [jarred or canned]
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2-3 slices of bacon, cooked until crispy
- chopped fresh parsley
- chopped green onion
- Greek yogurt or sour cream
- Yields 4 large potato skins or approx. 6 small boats-o-yum; easily doubled or tripled to feed a crowd!
- Pre-heat oven to 350 degrees F.
- Rub freshly scrubbed potatoes with olive oil and sprinkle with kosher salt. Place on a baking sheet and bake on center rack for approx 60 minutes or until tender on the inside and crispy on the outside. While your potatoes bake, fry up your bacon and make your spinach-artichoke filling:
- Chop spinach and set aside.
- In a medium pan or skillet, saute diced onion in 1 tsp of olive oil until tender, adding the garlic towards the end.
- Next add the spinach [in batches] and stir into the onion and garlic, allowing the heat from the pan and veggies to wilt the spinach.
- Season with salt, pepper, and garlic powder, then add both cheeses and chopped artichoke hearts. Stir and set aside.
- Once your potatoes are ready, allow them to cool before slicing in half lengthwise.
- Scoop out the centers and set aside, leaving a portion of the potato around the edges to keep them together. I like to score an oval in the center using a knife before scooping to ensure pretty potato boats every time.
- Brush the edges with olive oil and fill each potato skin with spinach dip.
- Top with crumbled bacon and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
- Garnish with chopped parsley and green onion and drizzle with sour cream or Greek yogurt!
Waste not! Use the leftover potato scooped from the skins to make a small batch of mashed potatoes or even stir it into your favorite soup.
Courses appetizer, snack
Subs and Swaps:
Vegetarian? Skip the bacon and snag your favorite sub (anything from coconut bacon to soy “bacon” crumbles) or simply go without. These spinach artichoke potato skins taste great any which way!
You can also totally skip the artichoke in these if you don’t have any handy, though they’re a lovely addition!
This is also a fantastic way to use up leftover spinach dip! Of course that’s something we usually lack leftovers of around here but just in case you go ape and make too much, these sassy spuds have got your back!
Whether you use it to rock your leftovers or make this recipe from scratch, this fun fusion appetizer is sure to high-five your taste buds.
Drizzle them, slice them, dunk them, but whatever you do:
then make these: