Mini Spinach-Artichoke Twice Baked Potatoes

Author: Madly Delicious

Mini Spinach-Artichoke Twice Baked Potatoes are creamy, flavorful little bites filled with a mix of spinach-artichoke dip, vegan cheddar, and a touch of sour cream. They bake up golden on top, reheat beautifully, and make the perfect party appetizer or snackable side dish.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer, Side Dish, Snack

Cuisine American-Inspired

Servings

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)
⅛ 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.

Notes

Check out my Vegan Spinach-Artichoke Dip (COMING SOON)

Storage

Store in an airtight container for 3–4 days. Reheat at 350°F for 10–15 minutes or microwave 1–2 minutes.

Freezing

Freeze on a baking sheet for 1–2 hours, then transfer to a freezer-safe container. Freeze for 2–3 months.

Reheat From Frozen

Bake at 350°F for 25–30 minutes until hot and melty.

Nutrition

Serving: 1 halfCalories: 55kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.3gTrans Fat: 0.1gSodium: 95mgPotassium: 110mgFiber: 0.7gSugar: 0.2gVitamin A: 15IUVitamin C: 4mgCalcium: 20mgIron: 0.3mg

Keyword appetizer, holiday appetizer, holiday apps, min twice baked potatoes, mini potatoes, party food, plant-based appetizer ideas, spinach-artichoke dip, spinach-artichoke potatoes, twice baked potatoes, vegan appetizers