Roasted Spinach & Artichoke Potato Skins
- 2 #38 baked potato skins
- 4oz leaf spinach roasted with the artichokes with garlic and thyme in olive oil
- 4oz artichoke hearts roasted with garlic and thyme in olive oil
- 2oz feta cheese
- 1oz cooked chopped bacon
Fry the Baked Skins until golden brown. Fill the skins with the roasted spinach artichokes, then top with chopped bacon and feta cheese. Bake at 375–400°F for 1–2 minutes until the cheese has melted.