Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} Recipe
Delicious and creamy Spinach Artichoke Twice Baked Potatoes that are paleo, Whole30, and vegan friendly. These twice baked potatoes are loaded with a flavorful mix of sautéed spinach, artichoke hearts, coconut cream, and nutritional yeast, making for a hearty and healthy plant-based meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes
- 4 small/medium russet potatoes
Vegetables
- 5 oz fresh baby spinach
- 1/2 of a 14 oz can artichoke hearts, checked for ingredients
- 1/2 medium onion, diced
- 2 cloves garlic, minced
Other Ingredients
- 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
- Prepare and bake potatoes: Rub each potato with coconut oil and optionally sprinkle with salt. Bake at 400°F (204°C) for about 1 hour or until potatoes are soft inside.
- Cool and scoop potatoes: Once cooled, cut each potato lengthwise and carefully scoop out the inside, leaving a thin layer of potato flesh in the skins. Use the inside of only 3 potatoes for the filling; discard the inside of the 4th or save for another use.
- Sauté vegetables: Heat 1 tablespoon of ghee or coconut oil in a medium skillet over medium heat. Add diced onions and cook until soft, then add minced garlic and cook until just softened. Add chopped spinach and sauté until wilted, then add chopped artichoke hearts and a pinch of salt. Cook for another minute and then remove from heat.
- Prepare potato filling: Mash or blend the scooped potato insides from 3 potatoes with coconut cream, fresh lemon juice, nutritional yeast, remaining ghee or coconut oil, and 3/4 teaspoon sea salt until creamy and well combined.
- Combine filling and veggies: Gently fold the sautéed spinach and artichoke mixture into the mashed potato mixture until evenly incorporated.
- Stuff and bake potatoes: Spoon the filling mixture back into the hollowed potato skins. Arrange on a baking sheet and bake at 400°F (204°C) for 15-20 minutes, or until the tops start to lightly brown.
- Serve: Remove from oven and serve hot. Leftovers can be refrigerated up to 4 days and reheated in an oven or toaster oven.
Notes
- *You can substitute the coconut cream with the solid part from chilled canned coconut milk. Blend before using for the right consistency.
- **Make sure to only discard the scooped interior of the 4th potato, as all 4 skins will be filled.
- ***For the vegan option, use refined coconut oil that is flavorless or has a butter flavor.
- ****Bake potatoes in advance if short on time and refrigerate until ready to use.
