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Prep for the big game with these Loaded Potato Skins with Spinach Artichoke and Parmesan Dip!
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Loaded Potato Skins with Spinach Artichoke and Parmesan Dip

Prep for the big game with these Loaded Potato Skins with Spinach Artichoke and Parmesan Dip! Also enter for a chance to win a game day prize pack with tasty La Terra Fina products.
Course Appetizer, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 to 10 potato skins
Calories 186kcal
Author Ashley C.

Ingredients

  • 4 to 5 small Russet potatoes cleaned
  • 1 tablespoon butter melted
  • 10 ounce container La Terra Fina Spinach Artichoke & Parmesan dip
  • 1/2 cup cooked chopped bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup coarsely chopped fresh chives
  • sour cream for serving

Instructions

  • Preheat oven to 400 degrees 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!

Nutrition

Serving: 0g | Calories: 186kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 251mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 8.6mg | Calcium: 115mg | Iron: 1.1mg