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  • Spinach Artichoke Potato Skins

    WeberAdded

    Want to try these on the smoker.

    Recipe

    Saved in case the original page goes away. Serves 10. About 5 minutes of prep and 1 hour 15 minutes on the grill.

    Grill: indirect medium heat, about 400°F. Needs a perforated grill pan.

    Ingredients

    • 10 small russet potatoes
    • 2 teaspoons vegetable oil, divided
    • 2 garlic cloves, grated or minced
    • 14 ounces quartered artichoke hearts, drained and chopped
    • 10 ounces baby spinach, finely chopped
    • 1 teaspoon salt, divided
    • ¼ teaspoon pepper
    • Fresh lemon juice
    • 8 ounces cream cheese
    • 1 cup grated mozzarella
    • ¾ cup finely grated parmesan, divided
    • Chopped chives (optional)

    Steps

    1. Wrap the potatoes in foil and cook them on the grill until tender, 45 minutes to an hour.
    2. While they cook, warm some of the oil in a saucepan over medium heat and soften the garlic for a minute or two.
    3. Add the artichokes and spinach a handful at a time so it wilts down, about 5 minutes. Season with ½ teaspoon salt and the pepper.
    4. Drop the heat to low and stir in the cream cheese, mozzarella, and ½ cup of the parmesan until it’s all melted.
    5. Squeeze in 1-2 teaspoons of lemon juice, then taste and adjust.
    6. Let the potatoes cool enough to handle. Halve them lengthwise and scoop out the middles, leaving a shell.
    7. Brush the skins with the rest of the oil, season with the last ½ teaspoon salt, and grill them (lid closed) until lightly browned, about 15 minutes.
    8. Spoon about 2 tablespoons of filling into each skin and top with the remaining parmesan.
    9. Back on the grill, lid closed, until the cheese is melted and browned, 10-15 minutes.
    10. Top with chives if you want.

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