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!
Keyword Spinach Artichoke Potato Skins
Prep Time 20minutes
Cook Time 1hour15minutes
Total Time 1hour35minutes
Author Jenn Laughlin - Peas and Crayons
3-4medium-small russet potatoes
kosher saltto taste
1/4cupfinely diced onion
black pepperto taste
1.5TBSPchopped artichoke hearts(jarred or canned)
1cupgrated mozzarella cheese
1/2cupgrated Parmesan cheese
2-3slicesbaconcooked 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!
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!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!