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: 2 whole Baking Potatoes; 1/4 cups Vegetable Oil; 1 Tablespoon Butter; 1 Tablespoon Flour; 1/2 cups Milk; 2- 1/2 ounces, weight Frozen Chopped Spinach, Thawed And Drained; 1/2 cans (14 Oz. Size) Artichoke Hearts, Chopped And Drained; 1 cup Monterey Jack & Cheddar Cheese Blend; Shredded; 1/4 cups Romano Cheese, Grated; 1 dash Hot Sauce

Servings: persons

1
Preheat the oven to 425 degrees F.
2
Scrub the potatoes clean.
3
Coat the potatoes with vegetable oil.
4
Bake for 45 minutes.
5
Remove the potatoes from the oven and allow them to cool.
6
Slice the potatoes in half lengthwise and scoop out most of the potato filling.
7
Coat the cut side and the outside with more oil.
8
Bake the potatoes for an additional 10 minutes, cut side down.
9
Meanwhile, prepare the filling.
10
Begin by making a white sauce.
11
Melt butter in a pot over low heat.
12
Whisk in the flour.
13
Continue cooking until smooth and bubbly.
14
Add the milk.
15
Continue whisking until the mixture boils.
16
Remove from heat.
17
Add the rest of the ingredients.
18
I used about 1 tablespoon of hot sauce, but use as much as youd like.
19
Scoop the filling into the potatoes and bake for 10 more minutes.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 whole Baking Potatoes, 1/4 cups Vegetable Oil, 1 Tablespoon Butter, 1 Tablespoon Flour, 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.

That's it — enjoy your meal!

Spinach Artichoke Potato Skins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions