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Mini Spinach-Artichoke Potato Skins

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Mini Spinach-Artichoke Potato Skins
  • Prep 40 min
  • Total 1 hr 30 min
  • Servings 20
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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?
by: Tablespoon Kitchens
Updated Aug 4, 2016

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

Steps

  • 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

  • tip 1
    While a spoon works great for scooping the potatoes, a melon baller leaves nice clean edges.
  • tip 2
    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

140 Calories, 7g Total Fat, 5g Protein, 14g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
60
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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