Line a baking sheet with foil. Place potatoes on pan and drizzle with olive oil and sprinkle liberally with salt. Roll potatoes around until they are covered with oil and salt. Roast at 425 for 25 minutes. Remove from oven and let cool enough to handle. Cut potatoes in half and carefully scoop out potatoes, leaving enough potato inside so as not to break skins. Reserve potato pulp for mashed potatoes for another meal.

Place potato shells on oiled baking sheet {you can use the same one} and spray insides with olive oil spray. Return to 425 oven for 10 minutes or until interior of shells is beginning to turn golden and crisp.

Chop artichoke hearts. Combine with thawed spinach soufflé, Parmesan, and mayonnaise. Fill potato shells with mixture. If you have mixture leftover, place in a small baking dish and save it to bake for a hot dip another day.

Bake filled potatoes at 350 for 30 minutes or until heated through and filling has set. Serve immediately as an appetizer or side dish. Plan on 2-3 potato skins per person