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Mini Spinach-Artichoke Potato Skins

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-

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;