These golden Yukon potatoes are filled with an easy Spinach and Artichoke dip that makes for the perfect appetizer bite.
As you’re planning for your next party, be sure to add these Spinach and Artichoke Potato Bites to your food list!
I absolutely love Spinach and Artichoke Dip. I even love Crab Spinach and Artichoke Dip. I even put the recipe in an e-book I wrote some years back called, “ I Love You, Let’s Eat!” When I tested the recipes from my book on my friends and family, it definitely was a fan-favorite. In fact, I made the recipe all the time for years before I put it on my blog. My best friend absolutely loves the dip and even eats it for dinner from time to time (yeah that’s gross to me).
If I weren’t lactose intolerant, I would probably eat a whole pan of this dip in two days too. But with the digestive system the good Lord has given, that would be like committing suicide. Nevertheless, a good ole Lacto Joy and a few bites of these Spinach and Artichoke Potato Bites won’t hurt me too badly.
I start to slow down after Christmas. Long gone are the years where I would get dressed up in my “freakum dress”, put on some fly heels, and hit the town until I passed out somewhere or fell asleep in a corner of a club or a bar. Yep, I have a toddler at home and it is pretty difficult trying to find a willing babysitter, who has no life, to watch your toddler practically overnight. It is totally fine with me anyways. You can only celebrate NYE in the club and bars so many times before it gets old. However, in my mind, I always envision myself throwing a fabulous NYE eve party where everything is decorated in gold and there are cute little appetizers for people to enjoy.
I would have a bottle of Seven Daughters Moscato and Prosecco on hand, dozens of Macarons, and cute little finger foods like these Spinach and Artichoke Potato Bites. What is it about finger foods that make you keep eating dozens upon dozens of them at a time? I think it’s because they are so little people don’t think they are doing as much damage as they actually are. As if we’re saving calories. Well, I like that logic so I don’t judge anyone who thinks that way. So feel free to eat as many as these potato appetizers as you can and save the calories (wink-wink).
How I made these Spinach and Artichoke Bites
The method is quite simple really. First I boiled some small Yukon Gold potatoes until they were fork tender. I allowed them to cool so I can handle the potatoes. Then, I took a small paring knife and cut the bottom of the potatoes just so they can stand on their own. I made a small hole at the top for the opening and used my knife to scoop out some of the potato on the inside. Not all of the potato, just enough to make a deep hole.
These Spinach and Artichoke Dip Potato Bites are perfect for any New Years Eve party or any party for that matter. They are easy, addictive, and a guaranteed crowd pleaser!
- 1 lb. Yukon Gold Potatoes, small
- 1 tbsp. Butter, melted
- 8 oz cream cheese, softened
- ½ c. mayo
- 6 oz. frozen chopped leaf spinach, thawed and drained
- ⅓ c. grated parmesan cheese
- 1 garlic clove, finely minced
- ⅛ tsp. Red Crushed Pepper flakes
- Salt and pepper to taste
- ¼ c. panko bread crumbs
- ¼ c. grated parmesan cheese
- Fresh basil, finely chopped
- Fill a large pot with water and add about a tablespoon of salt to the pot. Bring to a boil and add the potatoes and allow to cook until fork tender, about 25-30 minutes. Drain and set aside and allow to cool, about 20-30 minutes.
- In a medium mixing bowl, combine the cream cheese and mayo and mix together until creamy. Add the cheese, garlic clove, and red crushed pepper flakes and stir together. Use a cheesecloth or a clean kitchen towel and place the spinach in the towel and squeeze the excess water from the spinach. Add to the bowl and mix with the rest of the ingredients. Season with salt and pepper to taste.
- Preheat oven to 375 degrees.
- Turn to the potatoes and using a small paring knife, cut the bottom of the potato with an even edge so the potato can stand on its own; then, cut a circular opening at the top and remove the lid. Having the paring knife on the inside of the potato, turn the knife in a circular motion to scoop some of the potato from the inside without cutting through the bottom of the potato or cutting too much from the sides. Place on a baking sheet with the opening facing upward. Repeat for all potatoes.
- Brush the potatoes with the melted butter, sprinkle with a little salt and pepper, and fill the potatoes with the spinach mixture. Use a piping bag or a large sandwich bag. Cut the tip of the bag and fill the potatoes. Mix the panko and the parmesan cheese in a small bowl and sprinkle each potato with the breadcrumb topping. Place in the oven for 20 minutes. The breadcrumbs should be nice and golden. Sprinkle with a bit more salt, basil, and serve!