Spinach Artichoke Potato Skins

December 10, 2013

176

Everyone's favorite dip combined with classic potato skins for a fantastic appetizer that everyone will love!

4 small russet potatoes, scrubbed
1 tablespoon butter
2 cloves garlic, smashed then minced
1 1/4 cup thawed, chopped frozen spinach
1 can artichoke hearts, drained and rinsed
8 ounces cream cheese (1 package)
1/4 cup sour cream
1/4 cup mayonnaise
1 cup grated Parmesan, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon salt

Heat oven to 450 degrees. Bake potatoes for 50 minutes or until soft in the center. While potatoes are baking, start spinach artichoke mixture. Heat oil in large sauce pan over medium high heat. When oil...
See the full directions on my site

Nutritions

Calories
1025

Sodium
1348mg
56% DV

Fat
82g
126% DV

Protein
27g
54% DV

Carbs
21g
7% DV

Fiber
8g
32% DV