Description

These Spinach Artichoke Twice Baked Potatoes are a savory, cozy dish perfect for chilly nights. Creamy coconut cream binds a flavorful mix of sautéed spinach, artichoke hearts, garlic, and onions, all seasoned with fresh lemon juice and nutritional yeast for a delightful dairy-free, umami-packed filling. Baked twice to achieve a tender potato skin and a golden brown top, this recipe offers a comforting yet nutritious meal that suits a dairy-free and vegetarian diet.

Ingredients

Scale

Potatoes

4 medium Russet potatoes (small to medium-sized)
2 tablespoons ghee or butter-flavored coconut oil (divided)
3/4 teaspoon fine grain sea salt (divided, plus extra for sprinkling)

Filling

2 cups fresh baby spinach
1 can artichoke hearts, chopped
1 medium onion, diced
2 cloves garlic, minced
1/2 cup coconut cream
2 tablespoons fresh lemon juice
1/4 cup nutritional yeast

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Instructions

Prepare Potatoes: Rub the russet potatoes with 1 tablespoon of coconut oil and sprinkle with sea salt if desired. Place them on a baking sheet and bake at 400°F (200°C) for about 1 hour or until soft inside.
Scoop Potato Flesh: Once cool enough to handle, cut each potato lengthwise and carefully scoop out the insides, leaving a thin layer of potato intact around the skin. Discard or reserve the flesh from one potato for another use.
Sauté Aromatics: Heat a medium skillet over medium heat and add 1 tablespoon ghee or coconut oil. Sauté the diced onion until soft, then add minced garlic and cook for another minute until fragrant.
Cook Vegetables: Add the chopped spinach to the skillet and cook until wilted. Stir in the chopped artichoke hearts and a pinch of sea salt, cooking for one more minute. Remove from heat and set aside.
Make Filling Base: In a mixing bowl, mash or blend the potato flesh from three potatoes with coconut cream, fresh lemon juice, nutritional yeast, remaining sea salt, and ghee or coconut oil until smooth and creamy.
Combine Filling: Gently fold in the sautéed spinach and artichoke mixture into the creamy potato base until well incorporated.
Fill Potatoes: Spoon the filling back into the hollowed-out potato skins, distributing evenly.
Final Bake: Arrange the filled potatoes on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until the tops are lightly browned and heated through. Serve hot.

Notes

Choose small to medium russet potatoes for easy scooping and a sturdy skin.
Using coconut cream keeps this recipe dairy-free, but you can substitute with sour cream or cream cheese for a non-dairy-free option.
Ghee or butter-flavored coconut oil adds richness and enhances browning; use your preferred fat.
The nutritional yeast provides a cheesy flavor suitable for vegans and those avoiding dairy.
For extra crispiness, broil the potatoes for 1-2 minutes at the end of baking but watch carefully to avoid burning.
The scooped-out potato flesh from one potato can be reserved for mashed potatoes or soups to avoid waste.