Instructions

• Prepare the grill for Indirect Medium-Heat cooking, 375°–425°F. Preheat for at least 15 minutes and brush the grill grates clean.
  Set the grill to 400°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.