These Stuffed Potato Skins with Spinach and Scallops are a gourmet twist on the classic appetizer. Tender sautéed spinach and seared scallops are nestled inside crisp potato shells and topped with melted cheese and fresh herbs for a delicious and elegant dish.

Why You’ll Love This Recipe

This recipe transforms humble ingredients into a refined and flavorful presentation. It’s perfect as an appetizer, light dinner, or side dish. The combination of creamy spinach, buttery scallops, and melted cheese delivers both comfort and elegance. These stuffed potato skins are visually impressive and easy to make ahead for entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Medium russet potatoes
Olive oil
Salt
Ground black pepper
Fresh spinach
Garlic (minced)
Butter
Small sea scallops
Shredded mozzarella or Gruyère cheese
Fresh parsley (chopped, for garnish)

directions

Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce with a fork. Bake for 45–50 minutes until tender.
Let the potatoes cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a thin layer for support.
Brush the insides of the potato skins with olive oil, season with salt and pepper, and bake for 10 minutes until crispy.
Meanwhile, sauté garlic in butter over medium heat. Add spinach and cook until wilted. Season lightly and set aside.
Pat scallops dry with paper towels and season with salt and pepper. Sear in a hot pan with butter or oil for 1–2 minutes per side until golden.
Fill each crispy potato shell with sautéed spinach. Top with seared scallops and shredded cheese.
Return to the oven and bake for 8–10 minutes, or until cheese is fully melted and bubbly.
Remove from oven, garnish with fresh parsley, and serve warm.

Servings and timing

Servings: 4 (makes 8 halves)
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Bacon Lovers: Add cooked bacon bits to the filling for a smoky twist.
Creamy Spinach: Mix sautéed spinach with cream cheese for a richer texture.
Different Seafood: Substitute scallops with shrimp or crab meat.
Cheese Blend: Use a mix of mozzarella and Parmesan for a more intense flavor.
Vegetarian Option: Omit scallops and add mushrooms or artichokes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes or until heated through. Avoid microwaving, as it can make the potato skins soggy. These are not ideal for freezing due to the texture changes in scallops and potatoes.

FAQs

Can I use frozen scallops?

Yes, just thaw and dry them thoroughly before cooking to achieve a good sear.

Can I make these potato skins ahead of time?

Yes, you can prepare the components ahead and assemble before baking.

What kind of potatoes should I use?

Russet potatoes are best due to their size and sturdy skins.

Can I use baby spinach?

Yes, baby spinach works well and wilts quickly.

What’s the best cheese for melting?

Mozzarella, Gruyère, or Monterey Jack are excellent melting cheeses.

How do I get crispy potato skins?

Brush with oil and bake them again after scooping to achieve a crispy texture.

Can I pan-fry the potato skins instead of baking?

Yes, but baking yields a more even, less greasy result.

Are these suitable for a dinner party?

Absolutely. They’re elegant, portioned, and easy to serve.

Can I add herbs to the filling?

Yes, fresh thyme, chives, or dill can enhance the flavor profile.

Are scallops necessary?

Not strictly; you can substitute with another protein or a vegetarian alternative.

Conclusion

Stuffed Potato Skins with Spinach and Scallops elevate a classic comfort food into something elegant and full of gourmet appeal. Whether served as an appetizer or a refined side dish, this recipe offers a delightful combination of crisp texture, creamy spinach, and succulent scallops—all brought together with melty cheese and fresh herbs.