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Loaded Spinach Artichoke Potato Skins
5 from 48 votes

Loaded Spinach Artichoke Potato Skins

Loaded Spinach Artichoke Potato Skins feature baked russet potatoes with crispy skin filled with a savory blend of sautéed spinach, artichoke hearts, onions, garlic, and mixed cheeses, topped with crispy bacon. The filling is seasoned and creamy, while the skins provide a sturdy, crispy vessel. This dish serves as a flavorful appetizer or side.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 196 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. Chop spinach and set aside.
  4. In a medium pan or skillet, saute diced onion in 1 tsp of olive oil until tender, adding the garlic towards the end.
  5. 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.
  6. Season with salt, pepper, and garlic powder, then add both cheeses and chopped artichoke hearts. Stir and set aside.
  7. Once your potatoes are ready, allow them to cool before slicing in half lengthwise.
  8. 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.
  9. Brush the edges with olive oil and fill each potato skin with spinach dip.
  10. Top with crumbled bacon and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
  11. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 196

% 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.