Spinach & Artichoke Potato Skins

I’m all about comfort food here, as y’all should know by now, and I wanted to create something super fun for you guys that is a combination of my two favorite “party apps”… Spinach & Artichoke Dip & Potato Skins. And trust me, these DON’T disappoint and will have you drooling as soon as you pull them out of the oven. They’re crispy, creamy, cheesy, and fucking delicious. Plus as a bonus, it’s national spinach day, so what better way to celebrate, right?!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Mozzarella Shreds and Cream Cheese. They’re so dang good and really send this recipe over the top!

Here’s what you’ll need to make these tasty little spuds-

  • 6 russet potatoes
  • 3 cups fresh spinach
  • 2 garlic cloves- chopped
  • 1 cup chopped artichokes (I bought a can of quartered artichokes and chopped them up into smaller pieces and used approximately 1/2-2/3 of the can)
  • 1 ½ packages Follow Your Heart cream cheese
  • 1 tbsp garlic powder
  • 2 tsp crushed red pepper
  • 3 TBS olive oil
  • 1/2-1 tsp salt
  • 1/2 tsp pepper
  • 2 cups Follow Your Heart Mozzarella Shreds

You can also top them off with some sour cream when they come out of the oven if desired, but they’re creamy enough for me as is! You can also mix in some parmesan, use kale instead, really whatever floats your boat. Also make sure to save the leftover potato that you scrape out before filling! You can turn that into some amazing mashed potatoes, or a variety of other things.

And here’s how you make them! They’re so dang easy, the only lame part is waiting for the potatoes to cook through.

  1. Pre-heat your oven to 400 degrees. 
  2. Wash the potatoes and use a fork to poke holes in multiple places to allow steam to escape.  Wrap individual potatoes in tin foil and place in the oven for approximately 1 hour and 15 minutes until they are baked through and a fork can be stuck into the soft potato easily.  Remove from the oven and allow to cool for an hour or so. 
  3. Take the cream cheese out of the fridge to allow to come to room temperature and soften for a while. 
  4. Once the potatoes are cooled, slice them open in half and use a sharp knife and spoon to scoop out most of the insides.  Reserve the insides for another recipe (I made quick mashed potatoes as a dinner side out of them).  Prepare a baking tray or cast iron skillet with non-stick cooking spray, place the potato skins on the tray face up and use 1-2 TBS of olive oil to brush the skins. 
  5. Turn on the oven to Broil (500 degrees).  Once heated, put the olive oil brushed skins in the oven for approximately 5 minutes or until they get crisped to your liking.  Keep an eye on them as they can go from not done at all to way over done quickly.  Remove from the oven and reduce oven heat to 375 degrees.
  6. On a skillet over medium heat, add 1 TBSP olive oil and heat.  Add the chopped garlic cloves and sauté until softened (approximately 2 minutes).  Add the 3 cups of fresh spinach and continue to pan fry until significantly reduced in volume.  This only takes a couple of minutes.  Remove from heat.  In a large bowl, add the cream cheese, spinach/garlic, spices, artichokes, salt and pepper.  Mix until well combined.
  7.  Fill each potato skin with the mixture and then top with the shredded mozzarella cheese.  Put the potato skins back into the oven for approximately 25-30 minutes, remove and serve bubbling warm with sour cream and fresh chopped parsley as a garnish.

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make for National Spinach Day (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Spinach & Artichoke Potato Skins

These Spinach & Artichoke Potato Skins are the perfect way to combine two of your appetizer favorites! And they're fully vegan!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 6 russet potatoes
  • 3 cups fresh spinach
  • 2 garlic cloves- chopped
  • 1 cup chopped artichokes I bought a can of quartered artichokes and chopped them up into smaller pieces and used approximately 1/2-2/3 of the can
  • 1 ½ packages Follow Your Heart cream cheese
  • 1 tbsp garlic powder
  • 2 tsp crushed red pepper
  • 3 TBS olive oil
  • 1/2-1 tsp salt
  • 1/2 tsp pepper
  • 2 cups Follow Your Heart Mozzarella Shreds

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Wash the potatoes and use a fork to poke holes in multiple places to allow steam to escape. Wrap individual potatoes in tin foil and place in the oven for approximately 1 hour and 15 minutes until they are baked through and a fork can be stuck into the soft potato easily. Remove from the oven and allow to cool for an hour or so.
  3. Take the cream cheese out of the fridge to allow to come to room temperature and soften for a while.
  4. Once the potatoes are cooled, slice them open in half and use a sharp knife and spoon to scoop out most of the insides. Reserve the insides for another recipe (I made quick mashed potatoes as a dinner side out of them). Prepare a baking tray or cast iron skillet with non-stick cooking spray, place the potato skins on the tray face up and use 1-2 TBS of olive oil to brush the skins.
  5. Turn on the oven to Broil (500 degrees). Once heated, put the olive oil brushed skins in the oven for approximately 5 minutes or until they get crisped to your liking. Keep an eye on them as they can go from not done at all to way over done quickly. Remove from the oven and reduce oven heat to 375 degrees.
  6. On a skillet over medium heat, add 1 TBSP olive oil and heat. Add the chopped garlic cloves and sauté until softened (approximately 2 minutes). Add the 3 cups of fresh spinach and continue to pan fry until significantly reduced in volume. This only takes a couple of minutes. Remove from heat. In a large bowl, add the cream cheese, spinach/garlic, spices, artichokes, salt and pepper. Mix until well combined.
  7. Fill each potato skin with the mixture and then top with the shredded mozzarella cheese. Put the potato skins back into the oven for approximately 25-30 minutes, remove and serve bubbling warm with sour cream and fresh chopped parsley as a garnish.

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