Creamy and snackable, these Mini Spinach-Artichoke Twice Baked Potatoes are stuffed, baked to golden, and make the perfect little appetizer.
Mini Spinach-Artichoke Twice Baked Potatoes: A Creamy, Snackable Party Bite
I came up with Mini Spinach-Artichoke Twice Baked Potatoes during one of those moments where I had a giant tub of spinach-artichoke dip sitting in my fridge and thought, there has to be something fun I can do with this. And honestly, potatoes are always the answer. These little Dutch whites really are the perfect vessel — the ideal size for stuffing and eating. They’re truly two bites, tops!
For this recipe, just use a spinach-artichoke dip you already love. Once I switched to fully plant-based, I even created my own vegan version of the dip (coming soon!). Homemade is amazing if you have the time, but whatever dip you love will work here. These potatoes are fun to scoop, fill, bake, and even better to eat. They freeze beautifully, reheat like a dream, and always feel festive — perfect for holidays, parties, or whenever you need an easy little appetizer that everyone grabs first.
Why You’ll Love This Recipe
They’re the perfect bite. Mini potatoes make the ideal two-bite appetizer that feels fun, satisfying, and absolutely snackable.
A shortcut filling that still tastes homemade. Using your favorite spinach-artichoke dip adds instant creaminess and flavor without extra steps.
Plant-based but still indulgent. Creamy, cheesy, golden, and rich — all without dairy.
Great for parties and holidays. They freeze well, reheat beautifully, and disappear fast.
Simple ingredients, big payoff. Minimal effort, everyday ingredients, and a lot of flavor.
Ingredient Highlight: Dutch White Potatoes
Dutch white potatoes are small, creamy, and naturally buttery — which is exactly why they shine here. Their thin skins crisp up beautifully in the oven, while the insides stay soft enough to mash into the filling. They’re also sturdy enough to hold a generous scoop of the spinach-artichoke mixture without falling apart.
Madly Delicious Must-Know Tips & Questions
Make-Ahead Friendly
Bake and fill the potatoes completely, then refrigerate for up to 24 hours. Add the Parmesan and do the second bake right before serving.
Freeze for Later
These freeze incredibly well. Freeze unbaked or baked — both work.
Reheating Tip
For the best texture, reheat in the oven rather than the microwave so the skins crisp back up.
Can I use regular potatoes instead of mini?
Absolutely — larger potatoes work, but they become more of a side dish than an appetizer. Adjust baking time as needed.
What if my dip is very thick?
Add an extra splash of plant milk until it’s easily mashable and creamy.
Can I make them cheesier?
Yes! Add a little extra vegan cheddar into the filling or sprinkle more Parmesan on top.
Let’s Dish: Did You Know?
Twice-baked potatoes actually trace their roots back to French cuisine, inspired by dishes like duchess potatoes — piped, whipped potato creations that were all about elegance and technique. The concept eventually made its way to American home cooking, where twice-baked potatoes became a mid-century dinner party staple. In the 1980’s, the twice baked potato was considered a fancy side dish and was all the rage! What started as a refined French idea turned into one of America’s favorite comfort dishes, beloved for its creamy texture and endless filling variations. 🥔✨
Love a snackable, two-bite appetizer? Then try my Mini Spinach-Artichoke Twice Baked Potatoes!
Creamy, golden, and full of flavor, they’re the kind of bite-sized dish that makes any gathering feel a little more fun. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Appetizer Recipes
Blueberry Balsamic Crostini with Basil Cashew Ricotta
Spinach-Artichoke Stuffed Mushrooms
Mini Spinach-Artichoke Twice Baked Potatoes
Equipment
- Large baking sheet
- Medium bowl
Ingredients
- 1 lb small Dutch white potatoes
- 1 tbsp olive oil
- ⅓-½ cup plant-based spinach-artichoke dip (store bought or homemade)
- ¼ cup shredded vegan cheddar cheese
- 3 tbsp unsweetened plant milk of choice
- 1 tbsp plant-based sour cream (or unsweetened plain yogurt)
- â…› tsp salt, adjust to taste
- Pinch of black pepper, adjust to taste
- 1-2 tbsp grated or shredded plant-based Parmesan cheese (to top)
Instructions
- Bake the potatoes: Preheat the oven to 400°F (200°C). Rinse and dry the potatoes, then pierce each one a few times with a fork. Toss the potatoes with 1 tbsp oil and a pinch of salt, then arrange them on a baking sheet. Bake for 25–30 minutes, or until fork-tender. Let cool for about 10 minutes.
- Scoop the centers: Slice each potato in half lengthwise. Use a small spoon to gently scoop out the insides, leaving a thin border so the skins stay sturdy. Transfer the scooped potato to a mixing bowl.Tip: Lightly pierce a border around the inside of the potato with your spoon before scooping — it gives you a guide and helps prevent tearing.
- Make the filling: Add the following to the bowl with the scooped potato, ⅓–½ cup spinach-artichoke dip, ¼ cup vegan cheddar, 3 tbsp plant milk and 1 tbsp plant-based sour cream or yogurt. Mash and mix until creamy. Season with salt and pepper to taste.
- Fill the potato skins: Spoon the filling evenly back into the potato halves, slightly mounding each one.
- Top and bake again: Sprinkle the potatoes with 1–2 tbsp plant-based Parmesan. Return to the oven and bake for 15–18 minutes, or until the tops are lightly golden and the filling is warmed through.
- Serve and enjoy: Allow the potatoes to cool for a few minutes before serving.