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Mini Spinach-Artichoke Potato Skins

Name: Mini Spinach-Artichoke Potato Skins
Prep time: 40 min
Total time: 1 h 30 min
Yield: 20
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

8 Ratings

0 Comments

Kitchen Tested

Prep 40 min
Total 1 hr 30 min
Servings 20

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? MORE+ LESS-

By Tablespoon Kitchens

Updated August 4, 2016

Ingredients

lb baby red potatoes

package (8 oz) cream cheese, softened

package (5 oz) shredded Parmesan cheese

teaspoon crushed red pepper flakes

jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped

cup baby spinach leaves, chopped

tablespoons butter

cloves garlic, peeled

1/4

teaspoon salt

1/2

cup diced tomato

Steps

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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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 200mg; 8%
Potassium: 360mg; 10%
Total Carbohydrate: 14g; 5%
Dietary Fiber 2g 7% Sugars 1g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;