Spinach and Artichoke Stuffed Potato Skins
You can make these Spinach & Artichoke Stuffed Potato Skins with just five simple ingredients that you probably already have on hand! This easy recipe will become a family favorite!
Servings: 12
Ingredients
- 12 red potatoes
- 8 ounces of reduced fat cream cheese
- 1 package frozen spinach thawed and drained very well
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees. Wrap potatoes in foil and bake for 45 min-60 minutes or until tender.
- Remove potatoes from the foil and slice lengthwise. Carefully scoop the inside of the potato out while leaving the skin intact. Spray the potato skins with olive oil cooking spray and season with salt and pepper. Lay potato skins open side down on a large baking sheet and bake for 15 minutes.
- Meanwhile, combine the cream cheese, drained spinach, artichoke hearts, and mozzarella cheese
- Remove the potato skins from the oven and fill with the spinach artichoke mixture. Bake the potatoes for 15-20 minutes.
Nutrition
Serving: 2 potato skins | Calories: 279kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Cholesterol: 21mg | Sodium: 277mg | Fiber: 11g | Sugar: 13g