Preheat the oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.

Cook the Little Potato Company potatoes as directed on the package. Let the potatoes rest until cool enough to handle.

In the meantime, stir together the cream cheese, mozzarella cheese, yogurt, Parmesan cheese, garlic, artichokes, spinach, cayenne pepper and salt until combined.

Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a ¼ teaspoon measure. Reserve the flesh and top for another use.

Scoop 1 teaspoon of the cream cheese mixture into each potato. Line up the stuffed potatoes on the prepared baking sheet.

Bake until the filling is warm and starting to brown, about 8 minutes. Serve.