Spinach Artichoke Potato Skins

By Erika on September 24th, 2012 / / 2 Comments


Yield: Makes 8 potato skins

Spinach Artichoke Potato Skins


  • 4 small russet potatoes, scrubbed
  • 1 tablespoon butter
  • 2 cloves garlic, smashed then minced
  • 1 1/4 cup thawed, chopped frozen spinach
  • 1 can artichoke hearts, drained and rinsed
  • 8 ounces cream cheese (1 package)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup grated Parmesan, divided
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt


  1. Heat oven to 450 degrees. Bake potatoes for 50 minutes or until soft in the center.
  2. While potatoes are baking, start spinach artichoke mixture. Heat oil in large sauce pan over medium high heat. When oil is hot, fry each potato skin Heat butter over medium heat in a medium sized pot. add garlic and sauté until translucent (be careful not to burn!). Add spinach and artichoke hearts and stir to combine. Add cream cheese until melted. Add sour cream and mayonnaise, stirring well to combine. Add half of the parmesan and stir until melted. Add red pepper flakes and salt, continuing to stir until hot and melty. Remove from heat and set aside.
  3. When potatoes are done, remove from oven and cut in half lengthwise (keep oven on but lower heat to 400 degrees). Scoop out the center of potato (if too hot, let cool for a bit!). Heat oil in large fry pan over medium high heat. Make sure oil is about 1 inch deep. Fry potato skins until golden and crispy. Drain on paper towel then place on baking sheet. Scoop spinach artichoke mixture into potato skins evenly. Sprinkle remaining parmesan on potatoes and bake in oven for 15-20 minutes until golden and bubbly. Serve.

show comments 2 responses

  • Thank you for the idea! I love baked potatoes, and with cheese and spinach they must be lovely!

  • Chanty says:

    oh wow thank you! This is a great idea .. will try to do this recipe tomorrow evening and I’m sure my husband will love it! 🙂

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