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!
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
Makes 24 pieces; Prep Time: 25 mins, Cook Time: 35 mins
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.
Chop artichokes. Add artichokes, spinach, cream cheese, sour cream, pepper jack cheese, pepper, salt and paprika in medium-sized bowl.
Beat for 4-5 mins, scrape bowl and beat for 5-6 more minutes until fully blended.
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.
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.
(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.
Voila! Sprinkle each piece with paprika. Serve immediately.
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