Spinach and Artichoke Sweet Potato Skins
These spinach and artichoke sweet potato skins are a fun twist on the classic dip! Twice baked sweet potatoes stuffed with a dreamy filling and finished with a crunchy topping. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Oh hi. It’s Monday. And I’m not really ready for it to be Monday. Let’s just jump into a time machine and head back to Friday. Yes, that will do just fine. Because this weekend was glorious.
Homemade fancy (and by fancy I mean more than peanut butter on toast) brunch.
Getting invited to our sweet neighbor’s house for dinner and playing board games with their kids.
And then brunching with friends and going for a nice long walk in absolutely gorgeous weather.
And then bam. Back to reality. I need to burrow in at my desk and do a ton of not-so-fun work.
So I’ll choose to console myself with a classic dip in totally acceptable dinnertime form.
Sweet potatoes are already the heat and then we can go ahead and stuff them with a spinach and artichoke filling – that’s lighter than eating the actual dip straight up so you can definitely go ahead and call these dinner.
At least we sure did.
I also think these would be super fun for game day food … buttt we have a long time before football returns. So you can just file that idea away for next year. You can thank me later.
Additional Sweet Potato Recipes You Might Enjoy:
- Buffalo Chickpea Stuffed Sweet Potatoes
- Sweet Potato Turkey Chili
- Loaded Pulled Pork Sweet Potatoes
- Sweet Potato and Black Bean Enchilada Stir-Fry
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 medium sweet potatoes
- olive oil, for drizzling
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- ½ cup chopped artichoke hearts from a can*
- ½ teaspoon salt
- pinch of red pepper flakes (or more to taste)
- dash of vegan worcestershire sauce
- ¼ cup ricotta cheese
- ¼ cup cream cheese, softened
- ¼ cup panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- Preheat the oven to 375ºF.
- Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil.
- Place in the oven and bake for about 1 hour to 1 hour and 20 minutes. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance). When done, remove from the oven, unwrap the foil and let cool slightly.
- Preheat the broiler.
- When the potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin.
- Add the flesh to a large bowl and mash with a fork or potato masher. Add in the spinach, artichokes, salt, red pepper flakes, worcestershire sauce, ricotta and cream cheese. Mix until well combined.
- Scoop some the filling into each of the skins - so it’s slightly heaping. In a small bowl, mix together the panko and parmesan. Top each potato skin with a little of the mixture.
- Broil for about 3 to 5 minutes, until the topping is lightly toasted (watch closely so it doesn’t burn!).
*I used about ½ of a 14 ounce can of artichoke hearts to get this amount. Drain and then chop!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 564mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.