Mini Spinach-Artichoke Potato Skins

Ingredients

lb baby red potatoes

package (8 oz) cream cheese, softened

package (5 oz) shredded Parmesan cheese

teaspoon crushed red pepper flakes

jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped

cup baby spinach leaves, chopped

tablespoons butter

cloves garlic, peeled

1/4

teaspoon salt

1/2

cup diced tomato

1
Position oven rack 4 inches from broiler. Heat oven to 375°F. Spray rimmed baking sheet with cooking spray; place potatoes on baking sheet. Pierce potatoes all over with fork to allow steam to escape. Bake 45 minutes to 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into halves; carefully scoop out pulp, leaving 1/8-inch shells. Save potato pulp for another use.
2
Meanwhile, in medium bowl, beat cream cheese, Parmesan cheese and pepper flakes with electric mixer on medium speed 30 to 60 seconds or until combined. Stir in artichoke hearts and spinach.
3
In 8-inch skillet, melt butter over low heat. Add garlic cloves; cook 2 to 3 minutes, stirring occasionally, to infuse garlic in butter.
4
Place potato skins, skin sides down, on baking sheet. Brush with garlic butter; reserve garlic cloves for another use. Sprinkle potato skins with salt.
5
Set oven control to broil. Broil potato skins 4 to 6 minutes or until crisp and brown. Spoon cream cheese mixture onto and spread evenly in potato skins. Broil 1 to 3 minutes or until cheese mixture is warmed through and beginning to brown in spots. Top with diced tomato.

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