Name: Spinach Artichoke Twice Baked Potatoes
Prep time: 20 min
Total time: 105 min
Yield: 6 servings
Ingredients: 4 medium russet potatoes; 5 oz baby spinach; 8 oz artichoke hearts; 0.5 medium onion; 2 garlic clove; 0.66 cup coconut cream; 1.5 Tbsp lemon juice; 0.75 tsp sea salt; 2 Tbsp nutritional yeast; 2 Tbsp coconut oil

Spinach Artichoke Twice Baked Potatoes

6 servings

20 min active time

1 h 45 min total time

3.0 (2 votes)

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Ingredients

Unit system

	4
	5 oz
	8 oz
	¹⁄₂ diced
	2 minced
	5 ¹⁄₄ fluid oz
	1 ¹⁄₂ Tbsp
	³⁄₄ tsp
	2 Tbsp
	2 Tbsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

304

15%

Total Fat

9.8 g

13%

Cholesterol

1.2 mg

Sodium

358 mg

16%

Total Carbohydrates

51 g

19%

Fiber

6.4 g

23%

Total Sugar

17 g

Proteins

6.6 g

13%

Calcium

61 mg

Iron

2.0 mg

11%

Potassium

975 mg

21%

Vitamin D

0 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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- 1Rub the potatoes with coconut oil and optionally sprinkle with salt. Bake the potatoes at 400F for 1 hour or until soft inside and cool in the fridge (can be done ahead of time).
- 2While the potatoes are baking, dice the onion, mince the garlic and chop the spinach.
- 3Heat a medium skillet over medium heat and add half the coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
- 4Add 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.
- 5Once the potatoes are cooked and cooled, cut lengthwise and scoop out the inside, leaving a thin layer. You will use the inside of 3/4 of the potatoes. Put aside the rest for another meal.
- 6Mash or blend together the insides from the potatoes (3/4) with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil and salt.
- 7Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
- 8Bake at 400F for about 15-20 minutes or until beginning to lightly brown.
- 9Remove from oven and serve hot. (You can store leftovers in the refrigerator for a couple days. Reheat in the oven or toaster.)