Mini Spinach-Artichoke Potato Skins

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If potato skins and spinach-artichoke dip had a beautiful baby, this would be it. Cute baby red potatoes make perfect appetizer-sized potato skins, and what’s not to love about having your own personal-sized dip?MORE+LESS-
1
package (8 oz) cream cheese, softened
1
package (5 oz) shredded Parmesan cheese
1
teaspoon crushed red pepper flakes
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
1
cup baby spinach leaves, chopped
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1
Position oven rack 4 inches from broiler. Heat oven to 375°F. Spray rimmed baking sheet with cooking spray; place potatoes on baking sheet. Pierce potatoes all over with fork to allow steam to escape. Bake 45 minutes to 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/8-inch shells. Save potato pulp for another use.
2
Meanwhile, in medium bowl, beat cream cheese, Parmesan cheese and pepper flakes with electric mixer on medium speed 30 to 60 seconds or until combined. Stir in artichoke hearts and spinach.
3
In 8-inch skillet, melt butter over low heat. Add garlic cloves; cook 2 to 3 minutes, stirring occasionally, to infuse garlic in butter.
4
Place potato skins, skin sides down, on baking sheet. Brush with garlic butter; reserve garlic cloves for another use. Sprinkle potato skins with salt.
5
Set oven control to broil. Broil potato skins 4 to 6 minutes or until crisp and brown. Spoon cream cheese mixture onto and spread evenly in potato skins. Broil 1 to 3 minutes or until cheese mixture is warmed through and beginning to brown in spots. Top with diced tomato.
Expert Tips
- While a spoon works great for scooping the potatoes, a melon baller leaves nice clean edges.
- Don’t know what to do with the leftover garlic cloves? Finely chop and stir into 1 cup of mayonnaise for a quick aioli to use on sandwiches or crostini.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 200mg
- 8%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 1g
- Protein
- 5g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.