Spinach-Artichoke Potato Skins Recipe

Name: Spinach-Artichoke Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Idaho potatoes; 1/4 cup white onion, diced fine; 2 cloves garlic, finely chopped; 1 bunch fresh spinach, cleaned and chopped; 1 large jar artichoke hearts, drained and coarsely chopped; 1 8-ounce block cream cheese, softened Zest of 1 lemon; 3/4 cup white cheddar, divided; 3/4 cup grated Parmigiano-Reggiano, divided; Sea Salt; Fresh-ground black pepper

Servings: persons

3 pounds Idaho potatoes
1/4 cup white onion, diced fine
2 cloves garlic, finely chopped
1 bunch fresh spinach, cleaned and chopped
1 large jar artichoke hearts, drained and coarsely chopped
1 8-ounce block cream cheese, softened Zest of 1 lemon
3/4 cup white cheddar, divided
3/4 cup grated Parmigiano-Reggiano, divided
Sea Salt
Fresh-ground black pepper

1
Preheat oven to 400Au00b0F.
2
Place potatoes on a baking sheet and bake until tender, about 30 minutes. Remove and set aside until cool enough to touch. (This can be done ahead of time)
3
Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-side up back onto the baking sheet.
4
In a sautA pan, cook onions and garlic in butter or olive oil until translucent, about 5 minutes. Add chopped spinach and stir, removing from heat almost immediately. (The spinach will wilt quickly and doesn't need to cook, just reduce in volume.)
5
Season with salt and pepper.
6
Place softened cream cheese into the mixing bowl with the potato. Add the spinach mixture, artichokes, lemon zest, 1/2 cup cheddar, 1/2 cup Parmigiano Reggiano, salt and ground black pepper to the mixing bowl and mix well.
7
With a small spoon, scoop the spinach-artichoke potatoes into the potato skins. Top with the remaining Parmigiano and cheddar, and place back in the oven until the cheese is lightly browned, about 10-15 minutes.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds Idaho potatoes, 1/4 cup white onion, diced fine, 2 cloves garlic, finely chopped, 1 bunch fresh spinach, cleaned and chopped, and more.

Yes, Spinach-Artichoke Potato Skins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Artichoke Potato Skins

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