Spinach & Artichoke Potato Skins
by Plvnt Food
- 6 large russet potatoes
- 3 cups fresh spinach
- 2 garlic cloves- chopped
- 1 cup chopped artichokes (I bought a can of quartered artichokes and chopped them up into smaller pieces and used approximately 1/2-2/3 of the can)
- 1 ½ packages Follow Your Heart Dairy-Free Cream Cheese
- 1 tbsp garlic powder
- 2 tsp crushed red pepper
- 3 tbsp olive oil
- 1 ½ tsp salt
- ½ tsp pepper
- 2 cups Follow Your Heart Dairy-Free Mozzarella Shreds
- Preheat your oven to 400°F
- Wash the potatoes and use a fork to poke holes in multiple places to allow steam to escape. Wrap individual potatoes in tin foil and place in the oven for approximately 1 hour and 15 minutes until they are baked through and a fork can be stuck into the soft potato Remove from the oven and allow to cool for an hour or so.
- Take the cream cheese out of the fridge to allow to come to room temperature and soften for a
- Once the potatoes are cooled, slice them open in half and use a sharp knife and spoon to scoop out most of the Reserve the insides for another recipe (I made quick mashed potatoes as a dinner side out of them). Prepare a baking tray or cast iron skillet with non-stick cooking spray, place the potato skins on the tray face up and use 1-2 tbsp of olive oil to brush the skins.
- Turn on the oven to broil (500°F). Once heated, put the olive oil brushed skins in the oven for approximately 5 minutes or until they get crisped to your Keep an eye on them as they can go from not done at all to way overdone quickly. Remove from the oven and reduce oven heat to 375°F.
- On a skillet over medium heat, add 1 tbsp olive oil and add the chopped garlic cloves and sauté until softened (approximately 2 minutes). Add the 3 cups of fresh spinach and continue to pan-fry until significantly reduced in volume. This only takes a couple of minutes. Remove from heat. In a large bowl, add the cream cheese, spinach/garlic, spices, artichokes, salt, and pepper. Mix until well combined.
- Fill each potato skin with the mixture and then top with the shredded mozzarella. Put the potato skins back into the oven for approximately 25-30 minutes, remove and serve bubbling warm with sour cream and fresh chopped parsley as a garnish.