Make sure you have your potato skins ready to go. See notes for links to recipes for potato skin shells.
Preheat oven to 350F.
Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
Defrost the spinach if using frozen and squeeze out any excess liquid.
In a small bowl, combine the cream cheese, Parmesan cheese, spinach, chopped artichoke hearts, sour cream, garlic powder, red pepper flakes, and salt. Season to taste as desired with more of any ingredient.
Fill each potato skin shell with the mixture. Sprinkle the tops of the potato skins with some additional Parmesan cheese.
Bake until the cheese on top is starting to brown and the cheese filling is hot and starting to bubble, approximately 12-15 minutes. Serve immediately.
Learn how to make potato skin shells here!Find more potato skin recipes here!You can also use 2 cups of fresh spinach instead of the frozen. Chop as finely as you want it to appear in the mix.Cooking time assumes that the potato skin shells are already done. You can easily make the shells in advance, or use frozen ones from the french fry section of your grocery store.For a truly vegetarian appetizer, ensure you are using vegetarian cheese.
Spinach Artichoke Dip Potato Skins https://www.threeolivesbranch.com/spinach-artichoke-dip-potato-skins/ October 18, 2018