Creamy spinach artichoke dip and crispy loaded baked potato skins join forces, resulting in the ultimate party appetizer! We LOVE these spinach and artichoke loaded potato skins!

Loaded Spinach Artichoke Potato Skins

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!

Depending on the size spud you have handy, this recipe will make 4 large spinach artichoke potato skins or 6-8 small ones!

Course Appetizer
Cuisine American
Keyword Spinach Artichoke Potato Skins
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons


  • 2 large russet potatoes or 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


  1. 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:

  1. Chop spinach and set aside.
  2. In a medium pan or skillet, saute diced onion in 1 tsp of olive oil until tender, adding the garlic towards the end.
  3. 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.
  4. Season with salt, pepper, and garlic powder, then add both cheeses and chopped artichoke hearts. Stir and set aside.
  5. Once your potatoes are ready, allow them to cool before slicing in half lengthwise.
  6. 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.
  7. Brush the edges with olive oil and fill each potato skin with spinach dip.
  8. Top with crumbled bacon and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
  9. Garnish with chopped parsley and green onion and drizzle with sour cream or Greek yogurt!

Recipe Notes

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.

Recipe yields 4 large potato skins or approx. 6-8 small loaded potato skins. This recipe is easily doubled or tripled to feed a crowd!