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Mini Spinach-Artichoke Potato Skins

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Mini Spinach-Artichoke Potato Skins
  • Prep Time 40 min
  • Total Time 1 hr 30 min
  • Servings 20
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  • Pinterest
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  • Facebook
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  • Print
    842

If potato skins and spinach-artichoke dip had a beautiful baby, this would be it. Cute baby red potatoes make perfect appetizer-sized potato skins, and what’s not to love about having your own personal-sized dip?

Ingredients

3
lb baby red potatoes
1
package (8 oz) cream cheese, softened
1
package (5 oz) shredded Parmesan cheese
1
teaspoon crushed red pepper flakes
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
1
cup baby spinach leaves, chopped
2
tablespoons butter
3
cloves garlic, peeled
1/4
teaspoon salt
1/2
cup diced tomato

Directions

  • 1 Position oven rack 4 inches from broiler. Heat oven to 375°F. Spray rimmed baking sheet with cooking spray; place potatoes on baking sheet. Pierce potatoes all over with fork to allow steam to escape. Bake 45 minutes to 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/8-inch shells. Save potato pulp for another use.
  • 2 Meanwhile, in medium bowl, beat cream cheese, Parmesan cheese and pepper flakes with electric mixer on medium speed 30 to 60 seconds or until combined. Stir in artichoke hearts and spinach.
  • 3 In 8-inch skillet, melt butter over low heat. Add garlic cloves; cook 2 to 3 minutes, stirring occasionally, to infuse garlic in butter.
  • 4 Place potato skins, skin sides down, on baking sheet. Brush with garlic butter; reserve garlic cloves for another use. Sprinkle potato skins with salt.
  • 5 Set oven control to broil. Broil potato skins 4 to 6 minutes or until crisp and brown. Spoon cream cheese mixture onto and spread evenly in potato skins. Broil 1 to 3 minutes or until cheese mixture is warmed through and beginning to brown in spots. Top with diced tomato.
Tips  

While a spoon works great for scooping the potatoes, a melon baller leaves nice clean edges.

Don’t know what to do with the leftover garlic cloves? Finely chop and stir into 1 cup of mayonnaise for a quick aioli to use on sandwiches or crostini.

Nutrition Information 
No nutrition information available for this recipe
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