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***
Directions
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Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside****
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Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
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You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
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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.
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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.
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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.
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Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes.
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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!
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Recipe Notes:
*You can use the equivalent amount of coconut cream from a larger can of chilled coconut milk – the solid part is the cream, you can blend before using.
**You will fill all 4 potato skins so make sure you only discard the scooped-out inside of the 4th one.
***If you use coconut oil (for the vegan version), choose the refined kind (flavorless) or refined with butter flavor
****If you’re short on time, bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.
Recipe from: https://www.paleorunningmomma.com/twice-baked-potatoes-paleo-whole30-vegan/
Total Time: 1 hr. 40 minutes
