Preheat oven to 400F. Wash and dry potatoes. Next, cut them in half and toss with oil and seasonings. Bake them FACE DOWN/CUT SIDE DOWN on a baking sheet for 20 – 30 minutes until tender when pierced with a fork. NOTE You do not want them so tender that they fall apart, they need to be just tender enough so that you can eat them but not so tender you can’t cut into them.
Remove potatoes from the oven and let them cool. Once they are cool enough to handle, scoop out the centers leaving ¼ inch potato flesh around all sides.
Combine the scooped-out potato flesh with spinach dip.
Use a ziplock bag with the corner cut off to “pipe” the filling back into the potato halves.
Garnish with bacon, can be served hot or cold!
Bite Size Spinach Dip Stuffed Potato Skins
Amount Per Serving (2 bites)
Calories 120Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Total Carbohydrates 17g6%
* Percent Daily Values are based on a 2000 calorie diet.