spinach and artichoke potato skins

Like most of New England, I'm a little sad about the Patriots' loss yesterday but they're still my team and I'm rooting for them during both the ups and downs. Annddd football play off season has me coming out with some football inspired food because that's what the game is really about, right? In this case, I couldn't decide between two of my favorite appetizers so I got them together for a win.  These potato skins are broiled/baked, not fried, although I think they could be jazzed up in an air fryer, which I have yet to invest in but it certainly has my interest.  So if any of you kind readers have one and want to give it a whirl and let me know about it, I would be eternally grateful!

Here's what you'll need to get these going:

Ingredients
- 6 potatoes
-3 cups fresh spinach
-2 garlic cloves- chopped
-1 cup chopped artichokes (I bought a can of quartered artichokes and chopped them up into smaller pieces and used approximately 1/2-2/3 of the can)
-1 package cream cheese
-1 individual container plain Greek yogurt
--3 TBS olive oil
-1/2-1 tsp salt
-1/2 tsp pepper

Directions
Pre-heat your oven to 400 degrees.  Wash the potatoes and use a fork to poke holes in multiple places to allow steam to escape.  Wrap individual potatoes in tin foil and place in the oven for approximately 1 hour and 15 minutes until they are baked through and a fork can be stuck into the soft potato easily.  Remove from the oven and allow to cool for an hour or so.  Take the cream cheese out of the fridge to allow to come to room temperature and soften for a while.  Once the potatoes are cooled, slice them open in half and use a sharp knife and spoon to scoop out most of the insides.  Reserve the insides for another recipe (I made quick mashed potatoes as a dinner side out of them).  Prepare a baking tray or cast iron skillet with non-stick cooking spray, place the potato skins on the tray face up and use 1-2 TBS of olive oil to brush the skins.  Turn on the oven to Custom Broil (500 degrees).  Once heated, put the olive oil brushed skins in the oven for approximately 5 minutes or until they get crisped to your liking.  Keep an eye on them as they can go from not done at all to way over done quickly.  Remove from the oven and reduce oven heat to 375 degrees.

On a skillet over medium heat, add 1 TBS olive oil and heat.  Add the chopped garlic cloves and saute until softened (approximately 2 minutes).  Add the 3 cups of fresh spinach and continue to pan fry until significantly reduced in volume.  This only takes a couple of minutes.  Remove from heat.  In a large bowl, add the cream cheese, Greek Yogurt, spinach/garlic, artichokes, salt and pepper.  Mix until well combined.  Fill each potato skin with the mixture and then top with the shredded mozzarella cheese.  Put the potato skins back into the oven for approximately 25-30 minutes, remove and serve bubbling warm with sour cream and fresh chopped parsley as a garnish.

Enjoy!