Spinach & Artichoke Mini Potato Skins

These Potato Skins are not your everyday potato skins and you cannot go wrong with the spinach and artichoke match made in heaven! Especially with pepper jack cheese.  Spinach and artichoke can be served hot, cold, on veggies, chips or french bread.  However, I have yet to see this cheesy concoction served on round petite potatoes. So, I’ve made it for you!

The Jolly Hostess twist this week adds pepper jack cheese and paprika to spinach and artichoke dip that is then topped on potato skins for a unique version that will be gone in one  bite.


*Prepared in my Uncle Bob’s kitchen, one of my lifelong chef mentors, who learned to cook from his father.  His dad learned his craft at the former Ambassador Hotel in Chicago, now The Pump Room.  Uncle Bob makes a killer prime rib and loves the combination of ingredients in this dish. I saw that’s a win!

Ingredients:

12 small round potatoes

1/2 can artichoke hearts

4.5 oz frozen spinach, thawed

1/2 package cream cheese at room temperature

1/2 cup sour cream

1/2 cup shredded pepper jack cheese

1 dash pepper

1 dash salt

1 dash of paprika per piece

Cooking spray

Makes 24 pieces; Prep Time: 25 mins, Cook Time: 35 mins

Potato Skins

Steps:

Set oven to 375 degrees. Set potatoes in medium-sized pot and cover with water to cover the potatoes, about 1″.  Cook until tender, about 25 mins.  Drain and set aside.

Potato Skins

Potato Skins

Chop artichokes. Add artichokes, spinach, cream cheese, sour cream, pepper jack cheese,  pepper, salt and paprika in medium-sized bowl.

 Potato Skins

Beat for 4-5 mins, scrape bowl and beat for 5-6 more minutes until fully blended.

 Potato Skins

Cut potatoes in half and using a melon scoop, take out 2 scoops of the potatoes and put in a bowl.  Perfect for mashed potatoes later.

Potato Skins

Spray baking sheet with cooking spray (coconut spray is perfect) and place potatoes skin side down. It’s okay if they have fallen apart a little, as mine have!

         Using a spoon, fill (or as I like to do, load!) each potato with the spinach and artichoke mixture.  Continue with other potatoes.

Potato Skins

(Those little guys to the left are my Pimento Potato Bites – make them with the Spinach and Artichoke Mini Potato Skins for some variety and because…cheese.)

Bake for 6-8 mins, until the cheese is bubbling.  Turn oven off and turn broil on high. Broil on high for about 2 mins until browned.

Potato Skins

Voila! Sprinkle each piece with paprika. Serve immediately.

Potato Skins

Potato Skins

Potato Skins

Cheers!

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Spinach & Artichoke Mini Potato Skins Yum
Spinach and artichoke dip (with extra for dipping) on top of potato skins with bubbling and cheesy pepper jack and a hint of paprika.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Prep Time 25 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Course Appetizer
Prep Time 25 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Set oven to 375 degrees.
  2. Set potatoes in medium-sized pot and cover with water to cover the potatoes, about 1″. Cook until tender, about 25 mins. Drain and set aside.
  3. Chop artichokes. Add artichokes, spinach, cream cheese, sour cream, pepper jack cheese, pepper and salt in medium-sized bowl.
  4. Using a hand blender, beat at medium speed for 4-5 mins, scrape bowl and beat for 5-6 more minutes until fully blended.
  5. Cut potatoes in half and using a melon scoop, take out 2 scoops of the potatoes and put in a bowl.
  6. Spray baking sheet with cooking spray and place potatoes skin side down.
  7. Bake for 6-8 mins, until the cheese is bubbling. Turn oven off and turn broil on high. Broil on high for about 2 mins until browned.
  8. Sprinkle each piece with paprika. Serve immediately.
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  1. This looks like the most amazing snack for game days, bbq’s and summer nights! I can’t wait to try!

     
  2. For sure! You could even cook these in the grill for an outdoor patio party.

     
  3. Pingback: Ginger Lime & Buffalo Chicken Salad – The Jolly Hostess

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