Asiago, Spinach and Artichoke Stuffed Potato Skins

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by Kelley of Mountain Mama Cooks

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I love snowboarding for many reasons, but a big reason is because of what follows a long day on the mountain: a cheesy snack to warm up with. Nothing beats cozying up to the fire with some Wisconsin Cheese, a cold drink and good company after hours on the snow.

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When you spend the day outside trying to keep warm, après-ski eats should be hearty and comforting. For this savory recipe, I decided to combine two of my favorite appetizers: spinach-artichoke dip and crispy potato skins. It proves once again what an awesome pairing potatoes and cheese can be. I swear these will hit the spot after your next ski outing.

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Wisconsin Asiago is like the love child of Parmesan and Cheddar – basically, a cheese lover’s dream. Nutty, a little tangy and perfectly buttery, I can’t think of a dish where Asiago wouldn’t be good. In this case, I made a traditional spinach and artichoke dip relying on Asiago as the star. Instead of russet potatoes, which would have been overkill because of their size, I opted for baby red potatoes so these skins are easy to eat.

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Warm, cheesy dip baked to perfection in crispy, seasoned potatoes – I can’t think of anything better. Now put your feet up and enjoy!

Asiago, Spinach & Artichoke Stuffed Potato Skins
By Kelley of Mountain Mama Cooks
 
Servings: Makes about 30 skins
 

Ingredients:

1 1/2 pounds (about 15) baby red potatoes

2 teaspoons butter, melted

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

16 tablespoons (8 ounces) Wisconsin Cream Cheese, at room temperature

1/4 cup mayonnaise

1 cup (4 ounces) Wisconsin Asiago Cheese, shredded

1 14-ounce can artichoke hearts in water, drained and loosely chopped

10 ounces chopped frozen spinach, thawed and drained

Pinch of salt

 

Cooking Directions:

Preheat oven to 400°F.

Prick each potato with fork. Place on baking sheet. Bake for 30 minutes or until tender enough to cut. Once cooled, cut potatoes in half lengthwise. Scoop out majority of inner flesh. Discard or save for another use.

Combine melted butter in small bowl with garlic powder, onion powder, kosher salt and black pepper. Using pastry brush, spread mixture over potatoes, inside and out. Place potatoes cut side down on baking sheet. Roast for additional 10 minutes until crispy.

While potatoes are baking, prepare filling by pulsing Cream Cheese and mayonnaise in food processor until smooth. Add Asiago, artichoke hearts, spinach and salt to taste. Blend until fully combined.

Remove potatoes from oven and fill each with heaping tablespoon of spinach-artichoke mixture. Place potatoes back in oven; bake until filling is heated through and bubbly on top, about 12-15 minutes. Remove from oven, serve warm.