Loaded Potato Skins with Spinach Artichoke & Parmesan Dip
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 8 to 10 servings
4 to 5 small Russet potatoes, cleaned
1 tablespoon butter, melted
1 (10 oz.) container Chunky Spinach Artichoke & Parmesan Dip. Also try with any of our Classic Dips & Spreads or our Greek Yogurt Dips & Spreads
1/2 cup cooked bacon, chopped
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, coarsely chopped
Sour Cream, for serving
Preheat oven to 400°F. Place potatoes on a baking sheet, stab a few times with a fork and bake until potatoes are tender, about 35 to 40 minutes. Remove from the pan and allow to cool slightly.
Cut potatoes in half lengthwise, scoop out the insides leaving a small amount of potato in the skins and then brush the inside and outside with melted butter. Place potato skins face-down on the baking sheet and return to the oven for 5 to 7 minutes. Using tongs, turn potatoes over and bake for an additional 3 minutes. Remove from the oven.
Scoop a few tablespoons of dip into each of the potato skins. Sprinkle with bacon and cheddar cheese. Return to the oven for 3 to 4 minutes, or until the cheese is melted. Serve with a scoop of sour cream and fresh chives, as desired. Enjoy!
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Recipe and photo by Spoonful of Flavor.