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. 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.

And then, of course, it hit me. After rejecting most of my ideas in both categories, the lightbulb moment came, and the reality of these potatoes were perhaps even BETTER than the fantasy. I wound up creating a filling that will please a lot of people – it’s Paleo, Whole30 and Vegan! This might in fact be the first savory recipe that happily falls into all three of those categories, and I’m definitely inspired by how delicious these potatoes turned out.

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.

Nutritional yeast is my secret “cheesy” weapon for many recipes on the site. It blends right in with the other ingredients and lends a subtle cheesy flavor without overpowering anything at all. I’ve used it on roasted potatoes, in mashed potatoes, on chicken, and in egg casseroles, and, my kids have never once questioned a “weird” flavor – BUT, they do love it, even though they have no clue what they’re eating. As for the “green things”, we are still working on those.

These twice baked potatoes work as a side dish, appetizer or even a meal along with a good salad. They keep well in the refrigerator and also reheat well in the oven or toaster oven, so you can make them ahead of time for the week! You can also bake them the first time and make the filling ahead of time, and then simply fill and bake when you’re ready to eat. Very versatile and forgiving! Are you ready for some healthy comfort food?! Let’s cook!

SPINACH ARTICHOKE TWICE BAKED POTATOES {PALEO, WHOLE30, VEGAN}

Author : Michele

Prep Time : 10 minutes

Cook Time : 1 hour 30minutes

Total Time : 1 hour 40minutes

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

Get the full instruction @paleorunningmomma.com

Share this post