Ingredients

The following ingredients have 40 Servings
  • 1 pound package Little Potato Co. microwave ready potatoes
  • 4 ounces 1/3-less-fat cream cheese (Neufchatel, softened)
  • 1/3 cup 1 1/4 ounces grated mozzarella cheese
  • 3 tablespoons plain fat-free Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove (minced)
  • 1/2 cup chopped canned artichoke hearts
  • 1/4 cup frozen defrosted & squeezed chopped spinach
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt

Instruction

  • Preheat the oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.
  • Cook the Little Potato Company potatoes as directed on the package. Let the potatoes rest until cool enough to handle.
  • In the meantime, stir together the cream cheese, mozzarella cheese, yogurt, Parmesan cheese, garlic, artichokes, spinach, cayenne pepper and salt until combined.
  • Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a ¼ teaspoon measure. Reserve the flesh and top for another use.
  • Scoop 1 teaspoon of the cream cheese mixture into each potato. Line up the stuffed potatoes on the prepared baking sheet.
  • Bake until the filling is warm and starting to brown, about 8 minutes. Serve.