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Spinach Artichoke Potato Skins
Tim Hagedorn
Fuel Type:
Serves
0
Ingredients
Instructions
the Ingredients
Instructions
As soon as the idea for this recipe came to me, I had to make it. It’s two of my favorite party foods combined—spinach artichoke dip and potato skins. How could it be bad?
The filling for these potato skins isn’t much different from a traditional spinach artichoke dip, accept it isn’t thinned out with sour cream or mayo to make sure it doesn’t spill over the sides of the skins. Be sure to save the flesh from the potatoes to turn into some delicious hash browns on your griddle!
Prepare the grill for Indirect Medium-Heat cooking, 375°–425°F. Preheat for at least 15 minutes and brush the grill grates clean.
Wrap the potatoes in aluminum foil and bake until tender when pierced with a paring knife, 45 minutes to 1 hour.
Meanwhile, heat 1 tbsp of the oil in a medium sauce pan over medium heat. Add the garlic and cook until fragrant, 1–2 minutes.
Add the spinach, one handful at a time, letting the spinach wilt between additions. Cook until the spinach is wilted and most of the water has evaporated, about 5 minutes. Stir in ½ tsp of the salt and pepper.
Reduce the off the skillet heat to low and add the cream cheese, mozzarella, and ½ cup of the parmesan. Stir until all the cheeses are fully melted (see recipe tip).
Squeeze 1-2 tsp of the fresh lemon juice into the dip and taste for seasoning, adding more if it needs it.
Once the potatoes have cooked, unwrap and let them cool long enough so they're safe to handle.
Cut them in half lengthwise, scoop out some of the flesh to make a well for the filling (hint: the leftover potato makes great hashbrowns!).
Brush the skins with the remaining 1 tbsp of oil and season with the remaining ½ tsp of salt. Place back on the grill and cook, with the lid closed until slightly browned, about 15 minutes.
Fill each skin with about 2 tbsp of the spinach artichoke mixture, and top with the remaining parmesan cheese.
Place the stuffed potato skins directly on the grill, or in a roasting basket to make them easier to transfer. Cook, with the lid closed, until the cheese is melted and golden brown, 10–15 minutes.
If you’d like, top the potatoes with the chives to serve.
