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

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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

*Percent Daily Values are based on a 2,000 calorie diet.