Mini Spinach and Artichoke Stuffed Potatoes Mini Spinach and Artichoke Stuffed Potatoes

Mini Spinach and Artichoke Stuffed Potatoes

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!

Only 39 calories each fully loaded!
Weight Watchers Points: 1 (SmartPoints), 1 (Points+), 1 (Old Points) Nutrition Information Serving size: 2 stuffed potatoes | Calories: 39.4 cal | Fat: 1.6g | Saturated fat: 1.1g | Carbohydrates: 4.4g | Sugar: 1.0g | Sodium: 114.9mg | Fiber: 0.6g | Protein: 1.9g | Cholesterol: 5.5mg

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Parsley

Garlic Parsley

Where To Buy

Preparation

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.

Step 1 out of 6

Preheat the oven to 375°F. Lightly coat a baking sheet with cooking spray.

Step 2 out of 6

Cook the Little potatoes as directed on the package. Let the potatoes rest until cool enough to handle.

Step 3 out of 6

In the meantime, stir together the cream cheese, mozzarella cheese, yogurt, Parmesan cheese, garlic, artichokes, spinach, cayenne pepper and salt until combined.

Step 4 out of 6

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.

Step 5 out of 6

Scoop one teaspoon of the cream cheese mixture into each potato. Line up the stuffed potatoes on the prepared baking sheet.

Step 6 out of 6

Bake until the filling is warm and starting to brown, about eight minutes. Serve.

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