Loaded Spinach Artichoke Potato Skins
User Reviews
5
Loaded Spinach Artichoke Potato Skins
Description
The recipe begins by baking whole russet potatoes rubbed with olive oil and salt until the skin is crispy and the interior tender. While baking, bacon is cooked until crisp, and onions and garlic are sautéed before adding chopped spinach to wilt. Seasonings including salt, pepper, and garlic powder enhance the mix.
Chopped artichoke hearts and grated mozzarella and Parmesan cheeses are stirred into the spinach mixture for richness and flavor. After cooling, the potatoes are halved lengthwise and the centers scooped out, leaving a shell that holds the filling well.
The filling is spooned into the potato skins and the finished skins make satisfying, rich hors d'oeuvres or side dishes. Fresh parsley, green onions, or Greek yogurt can be added as garnishes and toppings to complement the flavors and add freshness.
The scooped-out potato can be repurposed into mashed potatoes or added to soups to minimize waste. This recipe yields about 4 large or 6–8 smaller skins, and can be scaled up for larger groups.
Ingredients
- 3-4 russet potato medium-small
- ½ tsp olive oil
- kosher salt to taste
- 5 oz spinach chopped
- ¼ cup onion finely diced
- 1 tsp olive oil
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp garlic powder
- black pepper to taste
- 1.5 TBSP artichoke heart jarred or canned, chopped
- 1 cup mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- 2-3 lices Bacon cooked until crispy
TASTY EXTRAS
- parsley chopped, fresh
- green onion chopped
- 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
- Save the scooped-out potato to make mashed potatoes or stir into soups to avoid waste.
- This recipe yields about 4 large or 6-8 smaller loaded potato skins and can be doubled or tripled for more servings.
- Nutrition information is estimated and should be adjusted based on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 437mg | 18% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2438IU | 49% |
| Vitamin C | 18mg | 20% |
| Calcium | 279mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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