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



Spinach Artichoke Twice Baked Potatoes that are so creamy and packed with "cheesy" flavor that you'll never believe they're dairy free, paleo, Whole30 compliant and vegan! Great side dish or meal paired with a salad.
Author: Michele
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: side dish or main
Cuisine: Paleo, Vegan, Whole30
Servings: 4 -8 servings


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.
For full instructions you can go to : https://www.paleorunningmomma.com


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