Description

These Spinach Artichoke Twice Baked Potatoes are a comforting and nutritious twist on a classic dish, perfect for cozy nights. Baked russet potatoes are scooped and filled with a creamy, dairy-free mixture of sautéed spinach, tangy artichoke hearts, coconut cream, and nutritional yeast for a savory, umami-rich flavor. Finished with a second bake to develop a golden top, this recipe is both satisfying and flavorful without the use of dairy.

Ingredients

Scale

Potatoes

4 medium Russet potatoes (small to medium-sized for easy scooping)
2 tablespoons Ghee or butter-flavored coconut oil, divided
3/4 teaspoon Fine grain sea salt, divided

Filling

2 cups Fresh baby spinach
1 can Artichoke hearts, drained and 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: Preheat the oven to 400°F. Rub the russet potatoes with coconut oil and sprinkle some sea salt on top. Place them directly on the oven rack or baking sheet and bake for about 1 hour or until tender when pierced with a fork.
Scoop Potato Insides: Allow the potatoes to cool slightly. Carefully cut each potato lengthwise and scoop out the insides, leaving a thin shell intact. Set aside the scooped potato from one potato for another use or discard it.
Sauté Vegetables: Heat 1 tablespoon of ghee or coconut oil in a medium skillet over medium heat. Add the diced onion and sauté until soft, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
Wilt Spinach and Add Artichokes: Stir in the fresh baby spinach and cook until wilted. Add the chopped artichoke hearts and a sprinkle of sea salt, cooking for an additional minute. Remove the skillet from heat and set the mixture aside.
Make Filling: In a mixing bowl, mash or blend the insides of three potatoes with the coconut cream, fresh lemon juice, nutritional yeast, remaining ghee or coconut oil, and 3/4 teaspoon sea salt until smooth and creamy.
Combine Filling With Vegetables: Gently fold the sautéed spinach and artichoke mixture into the creamy potato filling until evenly combined.
Fill Potato Skins: Spoon the filling back into the hollowed potato skins, packing it in gently but firmly.
Bake Again: Place the filled potatoes on a baking sheet and bake at 400°F for 15-20 minutes or until the tops begin to lightly brown and edges are warmed through.
Serve: Remove from the oven and serve hot as a delicious and hearty cozy night meal.

Notes

Choose small to medium-sized russet potatoes for easier scooping and even baking.
Use ghee or butter-flavored coconut oil to keep the dish dairy-free while adding richness.
Leftover scooped potato insides can be saved for mashed potatoes or another recipe.
For extra crispiness, broil the filled potatoes for 1-2 minutes at the end of baking, watching carefully to avoid burning.
The nutritional yeast adds a cheesy flavor without dairy, making this recipe vegan-friendly if ghee is substituted with a vegan oil.