Spinach & Artichoke Stuffed Potato Skins
INGREDIENTS
- 12 red potatoes
- 8 ounces of reduced fat cream cheese
- 1 package frozen spinach, thawed and drained very well
- 1 (14 ounce) can Reese Quartered Artichoke Hearts, drained
- 1 cup shredded mozzarella cheese
DESCRIPTION
These Spinach & Artichoke Stuffed Potato Skins are a delicious twist on a classic appetizer. Fluffy baked red potatoes are hollowed out and crisped to perfection, then filled with a creamy blend of reduced-fat cream cheese, spinach, Reese Quartered Artichoke Hearts, and melty mozzarella. The result is a warm, cheesy, and flavorful bite that combines the comfort of baked potatoes with the irresistible taste of spinach artichoke dip. Perfect for parties, game day, or as a hearty side dish, these stuffed skins are sure to be a crowd favorite.
DIRECTIONS
- Preheat the oven to 400 degrees. Wrap potatoes in foil and bake for 45 min-60 minutes or until tender.
- Remove potatoes from the foil and slice lengthwise. Carefully scoop the inside of the potato out while leaving the skin intact. Spray the potato skins with olive oil cooking spray and season with salt and pepper. Lay potato skins open side down on a large baking sheet and bake for 15 minutes.
- Meanwhile, combine the cream cheese, drained spinach, artichoke hearts, and mozzarella cheese
- Remove the potato skins from the oven and fill with the spinach artichoke mixture. Bake the potatoes for 15-20 minutes.