Home » Appetizers and Snacks » Loaded Spinach Artichoke Potato Skins
Published: January 20, 2015Updated: April 20, 2022Author: Jenn Laughlin
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Creamy spinach artichoke dip and crispy loaded baked potato skins join forces, resulting in the ultimate party appetizer!We LOVE these loaded spinach artichokepotato 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 ongreen smoothie duty.
The fourth box? It pimped my potato skins!
It was kismet, really.
There’s something abouthot, 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
Creamy spinach artichoke dip and crispy loaded baked potato skins join forces, resulting in the ultimate party appetizer!We LOVE these loaded spinach artichokepotato skins!
5 from 16 votes
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Course: Appetizer
Cuisine: American
Keyword: Spinach Artichoke Potato Skins
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 3-4 medium-small russet potatoes
- ½ tsp olive oil
- kosher salt to taste
- 5 oz spinach, chopped
- ¼ cup finely diced onion
- 1 tsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- black pepper to taste
- 1.5 TBSP chopped artichoke hearts (jarred or canned)
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 2-3 slices bacon cooked until crispy
TASTY EXTRAS
- chopped fresh parsley
- chopped green onion
- Greek yogurt or sour cream
Instructions
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!
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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 196kcal, Carbohydrates: 14g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 437mg, Potassium: 535mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2438IU, Vitamin C: 18mg, Calcium: 279mg, Iron: 4mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
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 fantasticway 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…
Make them!
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!
Looking for More Potato Skin Recipes?
- Bacon Jalapeño Potato Skins
- Greek Potato Skins with Roasted Garlic Hummus
- Vegan Potato Skins via Ashley @ EFNP
- Cheesy Cajun Crab Potato Skins
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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