These Spinach Artichoke Dip Potato Skins are one of my new favorites! A delicious, classic dip is packed into potato skin shells and topped with more Parmesan cheese. They are perfect for entertaining at parties and game day snacks!
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I have always been a fan of spinach artichoke dip, but recently I found an amazing way to make the dip that has gotten be obsessed! I have plans to use the dip in a lot of fun new ways like I have with Mexican Street Corn, and first up was these potato skins. Seriously good idea, because I have been wanting to make these every weekend for football binge watching.
Frozen spinach makes this easy, but you can also use fresh spinach instead. The spinach is not as broken down (from not being frozen) so it stays in bigger pieces but is just as delicious! And you might as well make a double batch of the filling and use the leftover as a dip itself, because it is difficult to not be eating it while stuffing the shells! These Spinach Artichoke Dip Potato Skins are vegetarian and gluten free.
Learn how to make potato skin shells here! It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with. Plus my technique above is so much faster! The topping possibilities are endless! Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good! The potato skin shells are great to make in advance. Just refrigerate until you are ready to load them up and bake. You can also now find potato skin shells in the freezer section of your grocery store with the french fries.
Have you tried any of our other potato skin recipes? They are one of my favorite things to make for parties, game day, and holidays. Find more potato skin recipes here!