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!
Loaded Spinach Artichoke Potato Skins
- 3-4 medium-small russet 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 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- black pepper to taste
- 1.5 TBSP chopped artichoke hearts (jarred or canned)
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2-3 slices bacon cooked until crispy
- chopped fresh parsley
- chopped green onion
- Greek yogurt or sour cream
- 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!
Special Diets and Swaps
- Vegetarian? Skip the bacon and snag your favorite swap (anything from coconut bacon to soy “bacon” crumbles) or simply go without. These spinach artichoke potato skins taste great every which way and are so easy to customize!
- You can also totally skip the artichoke in these if you don’t have any handy.
- 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!
- Craving kale? Swap some (or all!) of the spinach for your favorite variety of kale.
- Pesto also makes a marvelous addition to these tasty potato skins!
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…
If you get a chance to try these spinach artichoke potato skins, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Gorgeous, Jenn! These would be a perfect side for Thanksgiving!
Mmm…. pff… this looks so good! I would like some now please 😉
Heather did you have a WIAW to add? Email me the link and I’ll get it up for ya! <3
Mmmmm artichokes. Mmmm cheese. Mmmm spinach. Mmmm potatoes. These are kind of everything for me. I love them.
Make them meow!
I’m not a huge spinach artichoke dip fan (I know!) but adding it to potatoes sounds so delicious, and I love potatoes, so I think I would try it!
It’s SO GOOD in the potatoes I think you’d totally be team spin-art dip after these! 🙂
Looks delicious! I miss potato skins, I think I might have to make these in the near future. Where I live, in Finland, they don’t eat skins…..I think they’re kind of nuts!
Really? Ahhh the skin is the best part! So many nutrients and great flavor!
Amazing idea!! I love this…..minus the bacon for me of course….
It’s still super delicious without it! Go for it!
UMMMM come cook for me?!?!
OMG! Pure brilliance!!! Can’t wait to try this!
Hope you looooooove them! And thanks for the Amazon tip yesterday — it worked! Whoo!
Ohhh myy. These look so delicious!! Yumm, gotta make them! Maybe for super bowl, since I really just care about the food that day anyway, not so much the football.
You and me both! 🙂 Thanks Cortni!
I love how you assume I’ll share. I’m marathon training. I don’t share my carbs.
Make triple, then share. Like maybe just one.. haha
Potato skins have always been one of my favorite appetizers. My family used to go to this restaurant and order “Irish” potatoes as an appy, which was basically potato skins completely covered in cheese, bacon, sour cream, and chives. I’d always fill up on them before my meal came. SO GOOD! Love the spinach and artichoke heart idea! These are bangarang!
You’re my favorite person ever simply for saying bangarang! 😉 Come over and I’ll make you a plate! mwah!
Oh my goodness, are these are boats of flavor or WHAT!? I will be craving these for the rest of the winter.
Don’t just crave; maaaaaaake! <3
Yum! This sounds delicious! I bet it would be fun to put this in a spaghetti squash too.
mmmm these sound so so good. xo jillian