Spinach Artichoke Mini Baked Potatoes

Spinach artichoke dip meets baked potatoes in the ultimate appetizer dish.

These Spinach Artichoke Mini Twice Baked Potatoes are the ultimate bite-sized comfort food — creamy, cheesy, and packed with flavor. The filling combines fluffy potato with a classic spinach artichoke dip mix of cream cheese, sour cream, garlic, spinach, and chopped artichokes. Each mini potato half gets stuffed to the brim, topped with a little extra cheese, and baked until golden and bubbly. They’re crispy on the outside, creamy on the inside, and totally irresistible.

These are perfect for a football Sunday spread or any casual get-together where finger food is key. They’re easy to prep ahead and reheat before kickoff, so you can actually enjoy the game instead of being stuck in the kitchen. Everyone loves the familiar spinach artichoke flavor, and the mini potato base makes them fun and hearty enough to stand out from the usual dips. Serve them hot and watch them disappear fast.

If you enjoyed this app, check out my full list of appetizers here!

• Appetizers

Spinach Artichoke Mini Baked Potatoes

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Ingredients

• ▢ 2 pounds small red or yellow potatoes about 2 inches big, you dont want ones that are too small to stuff
• ▢ A few tbsp olive oil
• ▢ 1 tbsp garlic powder
• ▢ Flaky sea salt
• ▢ Pepper
• ▢ 8 oz artichoke hearts drained and chopped
• ▢ 2 cups spinach
• ▢ 4 oz cream cheese
• ▢ handfull of grated mozzarella
• ▢ Handful of grated parmesan
• ▢ 1/4 cup sour cream
• ▢ Red pepper flakes optional

Instructions 

• Preheat oven to 400. Wash and dry potatoes and add to a bowl. Drizzle with olive oil, garlic power, salt and pepper. Use your hands to coat the potatoes. Transfer to a baking sheet and cook for about 30 min or until the potatoes are tender when poked.
• Meanwhile blanch spinach by cooking for a minute in boiling water and then transferring to an ice bath. squeeze excess liquid and chop.
• Add to a bowl with chopped artichokes, mozzarella, Parmesan, cream cheese, sour cream, salt, pepper and red pepper flakes if using. Mix until combined.
• Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the dip.
• Add a scoop of dip to each potato and top with a little extra shredded mozzarella. Bake for 12 minutes (and then I like to do a little 2-3 min broil at the end). Serve immediately. Enjoy!

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