Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan}

★★★★★ 5699 Ratings : Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe


Spinach Artichoke Twice Baked Potatoes that are so creamy and packed with “cheesy” flavor that you’ll never believe they’re dairy free!   They’re also Paleo, Vegan and Whole30 friendly, and make a great side dish or meal along with a salad.   Leftovers reheat well too!

It’s official – twice baked potatoes are my new and current FAVORITE.  I know, I’m easily swayed by new recipes, BUT, trust me – after tasting these creamy, “cheesy” spinach artichoke twice baked potatoes, twice baking will be the only way you’ll want to bake.  Your potatoes, that is.  Don’t try baking your muffins or cookies twice or anything silly like that – you’ll be really sad.

The method is just the same as with traditional twice baked potatoes – bake, scoop, mix, fill, and bake again.  The filling is where all my dreams came true – it tastes truly creamy and cheesy, with lots of spinach, artichoke, onion and garlic flavor (almost like my old favorite spinach pies!) without any dairy at all.  The secret is in the right mix of coconut cream, lemon, ghee or butter-flavored coconut oil (for vegan), nutritional yeast, and seasoning.

Ingredients

  • 4 small/medium russet potatoes
  • 5 oz container fresh baby spinach
  • 1/2 of a 14 oz can artichoke hearts check ingredients
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 1 small can 5.3 oz coconut cream*
  • 1.5 Tbsp fresh lemon juice
  • 3/4 tsp fine grain sea salt
  • 2 Tbsp nutritional yeast
  • 2 Tbsp ghee or butter-flavored coconut oil***

Instructions

  1. Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside****
  2. Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
  3. You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
  4. Heat a medium skillet over medium heat and add 1 tbsp ghee or coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
  5. Add the chopped spinach and sautée, stirring until wilted, then add the chopped artichoke hearts and a sprinkle of salt and cook one more minute. Remove from heat and set aside.
  6. Mash or blend together the insides from 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, plus 3/4 tsp of salt
  7. Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
  8. Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven and serve hot. You can store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!
  9. see more recipe here : https://www.paleorunningmomma.com

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