Ingredients

The following ingredients have 32 Servings
  • 48 ounces red potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme (or ¼ teaspoon dried)
  • ¼ teaspoon dried crushed rosemary
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 12 ounces spinach dip (I used the Greek Yogurt Spinach and Kale Dip from TJ’s)
  • 1-2 strips bacon (for garnish)

Instruction

  • 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!