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Spinach Artichoke Potato Skins

Serves 6-8 snack-size servings

Your favorite spinach-artichoke dip inside a potato skin. Touchdown!


  • 3 pounds Idaho potatoes
  • 1/4 cup white onion, small diced
  • 2 cloves garlic, finely chopped
  • 1 box frozen chopped spinach (10 ounces), defrosted and squeezed of excess water
  • 1 box frozen artichokes, defrosted, drained and finely chopped
  • 8 ounces cream cheese, softened
  • Zest of 1 lemon
  • 1/2 cup white cheddar cheese, divided
  • 1/2 cup grated Parmigiano Reggiano cheese, divided
  • Salt and ground black pepper


  1. Pre-heat the oven to 400ºF.
  2. Place the potatoes on a baking sheet and roast until tender, about 25-30 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.
  3. In a sauté pan, cook the onion and garlic until translucent, about 5 minutes. Add the spinach and season with salt and pepper. Place the softened cream cheese into the mixing bowl with the potato flesh. Add the spinach mixture, artichokes, lemon zest, 1/4 cup cheddar, 1/4 cup Parmigiano Reggiano, salt and ground black pepper to the mixing bowl and mix well.
  4. With a small spoon, scoop the spinach-artichoke potatoes into the little potato skins. Top with the remaining Parmigiano and cheddar, and place back in the oven until the cheese is lightly browned, about 10 minutes.