Loaded Potato Skins with Spinach Artichoke and Parmesan Dip

Yield: 8 to 10 potato skins
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
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.
Prep for the big game with these Loaded Potato Skins with Spinach Artichoke and Parmesan Dip!


  • 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


  1. 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.
  2. 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.
  3. 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 Information

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

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Appetizer, Snacks
Cuisine: American
Keyword: loaded potato skins with spinach artichoke and parmesan dip
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