If potato skins and spinach-artichoke dip had a beautiful baby, this would be it. Cute baby red potatoes make perfect appetizer-sized potato skins, and what’s not to love about having your own personal-sized dip?
MINI SPINACH-ARTICHOKE POTATO SKINS
3 pounds baby red potatoes
1 package (8 ounces) cream cheese, softened
1 package (5 ounces) shredded Parmesan cheese
1 teaspoon crushed red pepper flakes
1 jar (6 ounces) Progresso marinated artichoke hearts, drained and chopped
1 cup baby spinach leaves, chopped
2 tablespoons butter
3 cloves garlic, peeled
1/4 teaspoon salt
1/2 cup diced tomato
Position oven rack 4 inches from broiler. Heat oven to 375 degrees. Spray rimmed baking sheet with cooking spray; place potatoes on baking sheet. Pierce potatoes all over with fork to allow steam to escape. Bake 45 minutes to 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/8-inch shells. Save potato pulp for another use.
Meanwhile, in medium bowl, beat cream cheese, Parmesan cheese and pepper flakes with electric mixer on medium speed 30 to 60 seconds or until combined. Stir in artichoke hearts and spinach.
In 8-inch skillet, melt butter over low heat. Add garlic cloves; cook 2 to 3 minutes, stirring occasionally, to infuse garlic in butter.
Place potato skins, skin sides down, on baking sheet. Brush with garlic butter; reserve garlic cloves for another use. Sprinkle potato skins with salt.
Set oven control to broil. Broil potato skins 4 to 6 minutes or until crisp and brown. Spoon cream cheese mixture onto and spread evenly in potato skins. Broil 1 to 3 minutes or until cheese mixture is warmed through and beginning to brown in spots. Top with diced tomato.