This fun and light mini spinach and artichoke stuffed potatoes recipe is perfect for cocktail parties at any time of the year!
Little Chef Friendly: This is a good time to put the family to work! Set up an assembly line. One person cuts off the top, the next person scoops and the last person fills. These little guys will be done in no time!
- Baking sheet
- Large bowl
- 1 package Microwave Ready Little Potatoes
- 4 oz low-fat cream cheese, softened
- 1/3 cup mozzarella cheese, grated
- 3 Tbsp plain fat-free Greek yogurt
- 2 Tbsp Parmesan cheese, grated
- 1 clove garlic, minced
- 1/2 cup canned artichokes, chopped
- 1/4 cup frozen (defrosted and squeezed) spinach, chopped
- 1/8 tsp cayenne pepper
- 1/8 tsp kosher salt
Preheat the oven to 375 °F. Lightly coat a baking sheet with cooking spray.
Cook the Little Potatoes as directed on the package. Let the potatoes rest until cool enough to handle.
In the meantime, stir together the cream cheese, mozzarella cheese, yogurt, Parmesan cheese, garlic, artichokes, spinach, cayenne pepper and salt until combined.
Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a 1/4 teaspoon measure. Reserve the flesh and top for another use.
Scoop one teaspoon of the cream cheese mixture into each potato. Line up the stuffed potatoes on the prepared baking sheet.
Bake until the filling is warm and starting to brown, about eight minutes. Serve.