Hey everyone! Hope you all had a great 4th of July and got to spend a lot of time with your families. If you follow me over on Facebook you can see the Ribs and burgers I threw down with. Anyway enough about the weekend! On to today’s recipe =) I had a one of my friend’s and his wife come over, and she is a vegetarian. This meant I had to have some fun making something really cool that was in her diet. So the first thing on the list… Spinach Artichoke Potato Skins! I figured since the Spinach Artichoke Cheese Sticks were liked so much I would see if I can roll that into another appetizer and make them into some potato skins. Yup no lie these Spinach Artichoke Potato Skins totally KILLED it. The vegetarian in the group as well as us omnivores (lol) loved this one as you will too! When you do make this one be sure to take a pic and post it any where on my social media. Tag it #TeamTR
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Spinach Artichoke Potato Skins Recipe
Ingredients
- 6 Russet Potatoes
- 8 oz. Cream Cheese Softened
- 1 Cup Frozen Spinach Thawed
- 1/2 Cup Artichoke Heats Drained & Chopped
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Sour Cream
- 1/4 tsp. Garlic Powder
- 1 tsp. Red Pepper Flake
- Salt
Instructions
- Pre-heat your oven to 350˚.
- Wash your potatoes and wrap them in aluminum foil. Place them in oven and bake for 45 minutes to an hour.
- Heat oil to 375˚, cut the cooked potatoes in half and scoop out the innards of the potato creating a boat or a shell.
- Fry the potato skins for a minute or two (depending on how crispy you want them). Once the skins are fried remove them from the oil and place them on a paper towel.
- Mix the remaining ingredients together in a medium bowl and scoop the mixture into each of the potato shells.
- Sprinkle extra parmesan cheese over the top and bake for about 10 to 12 minutes.
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