1. 1. Preheat Oven & Prepare Potatoes: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

1. 1. Cook the Potatoes:

      • • Scrub the small potatoes thoroughly under running water.
      • • Boiling Method (Faster for small potatoes): Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still firm (not mushy). Drain well.
      • • Baking Method (Can yield slightly crispier initial skins): Pierce potatoes several times with a fork, toss with a little olive oil, salt, and pepper, and bake directly on the oven rack or on a baking sheet for 30-45 minutes, or until fork-tender.

1. 1. Cool and Halve: Let the cooked potatoes cool slightly, just enough so you can handle them. Once cool enough, slice each small potato in half lengthwise.

1. 1. Scoop out the Flesh: Using a small spoon or a melon baller, carefully scoop out the center flesh of each potato half, leaving about a ¼-inch thick shell or “boat.” Be gentle to keep the potato skin intact. Reserve the scooped-out potato flesh for another use (like mini mashed potato bites, or add to soups).

1. 1. Crisp the Skins: Place the potato skin shells cut-side up on the prepared baking sheet. Brush the insides and outsides lightly with the 2 tablespoons of olive oil. Sprinkle the insides with the ½ teaspoon coarse salt and ¼ teaspoon black pepper.

1. 1. Bake to Crisp: Bake the potato shells for 10-15 minutes, then flip them over and bake for another 5-10 minutes, until they are nicely golden brown and starting to crisp up. Remove from oven.

Part 2: Crafting the Creamy Spinach Dip Filling

1. 1. Prepare Spinach: While the potato skins are crisping, prepare the spinach. Ensure the thawed frozen spinach is very well drained. The best way to do this is to place it in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent a watery dip. You should end up with a compact ball of spinach. Roughly chop the squeezed spinach if the pieces are large.

1. 1. Combine Dip Ingredients: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), grated Parmesan cheese, ½ cup of the shredded mozzarella cheese (reserve the other ½ cup for topping), minced garlic (or garlic powder), onion powder, and the optional red pepper flakes and chopped artichoke hearts/bacon.

1. 1. Add Spinach: Add the thoroughly squeezed and chopped spinach to the cheese mixture.

1. 1. Mix Well: Stir everything together until well combined and creamy. Taste the filling and adjust seasoning with salt and freshly ground black pepper as needed. Remember the potato skins are also seasoned, so don’t over-salt.

Part 3: Assembling and Baking the Stuffed Skins

1. 1. Fill Potato Skins: Once the potato skins are nicely crisped, arrange them cut-side up on the baking sheet. Carefully spoon a generous amount of the spinach dip filling into each potato skin shell. Don’t be afraid to mound it slightly.

1. 1. Top with Cheese: Sprinkle the remaining ½ cup of shredded mozzarella cheese (and any extra Parmesan, if desired) evenly over the top of the spinach dip filling in each potato skin.

1. 1. Final Bake (or Broil):

      • • Bake: Return the stuffed potato skins to the 400°F (200°C) oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and lightly golden brown.
      • • Broil (for extra browning, watch carefully!): For a more golden, bubbly top, you can switch the oven to the broil setting for the last 2-3 minutes. Keep a very close eye on them as they can go from golden to burnt very quickly under the broiler.

1. 1. Cool Slightly and Garnish: Remove the Bite-Size Spinach Dip Stuffed Potato Skins from the oven. Let them cool for a few minutes before serving, as the filling will be very hot.

1. 1. Garnish (Optional): If desired, garnish with freshly chopped chives, parsley, or a sprinkle of crumbled cooked bacon before serving.