Spinach & Artichoke Mini Potato Skins
Spinach and artichoke dip (with extra for dipping) on top of potato skins with bubbling and cheesy pepper jack and a hint of paprika.
small round potatoes
thawed and dried
8 oz package
at room temperature
shredded pepper jack cheese
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 and salt in medium-sized bowl.
Using a hand blender, beat at medium speed 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.
Spray baking sheet with cooking spray and place potatoes skin side down.
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.
Sprinkle each piece with paprika. Serve immediately.