• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

3.15.17

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

Sharing is caring!

Whole 30 Vegan Egg Free No Added Sugar

Spinach Artichoke Twice Baked Potatoes that are so creamy and packed with “cheesy” flavor that you’ll never believe they’re dairy free!   They’re also Paleo, Vegan and Whole30 friendly, and make a great side dish or meal along 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.

I’ve been dying to make another recipe with the spinach/artichoke combo ever since I created my yummy baked dip.

I also FELL IN LOVE with my sausage pizza twice baked sweet potatoes and have been meaning to follow up with something similar, however, I wind up having too many ideas and can’t commit.

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, Vegan, Whole30}

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 Rosen
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
Print this Recipe
Did you make this recipe?
Leave a review
4.39 from 84 votes

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.
  3. You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
  4. Heat a medium skillet over medium heat and add 1 tbsp ghee or coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
  5. Add 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.
  6. Mash or blend together the insides from 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, plus 3/4 tsp of salt
  7. Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
  8. Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven and serve hot. You can store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!

Recipe Notes

*You can use the equivalent amount of coconut cream from a larger can of chilled coconut milk - the solid part is the cream, you can blend before using.
**You will fill all 4 potato skins so make sure you only discard the scooped-out inside of the 4th one.
***If you use coconut oil (for the vegan version), choose the refined kind (flavorless) or refined with butter flavor
****If you're short on time, bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Recommended Products for My Spinach Artichoke Twice Baked Potatoes:

Want more paleo and whole30 potato recipes?  Try one of these!

Sausage Pizza Twice Baked Sweet Potatoes 

Chili Stuffed Sweet Potatoes

Crispy Baked Fries with Chipotle Ranch Dip

Sweet Potato Bacon Kale Hash

Tell Me!

What should I make next with spinach & artichokes?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Chicken Caesar Twice Baked Potatoes {Paleo, Whole30}
  • Twice Baked Sweet Potatoes {Paleo, Whole30, Dairy-Free}
  • Breakfast Twice Baked Sweet Potatoes {Paleo, Whole30}
Previous Post
Next Post

About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Bonnie says

    March 15, 2017 at 9:15 am

    I was wondering what nutritional yeast is? I didn’t think any sort of yeast would be Whole 30 compliant. What purpose does it serve in this recipe? I’m new to this and want to make sure I’m following the rules! 🙂
    Thank you for posting all of your yummy recipes! I look forward to receiving them in my email!

    Reply
    • Michele says

      March 15, 2017 at 9:53 am

      nutritional yeast is a seasoning that tastes sort of cheesy, adds great flavor and it’s Whole30 compliant as long as you don’t dump tons of it on your food! Here’s a link where they mention it: http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/

      Reply
      • Melissa says

        January 31, 2018 at 8:44 pm

        3 stars
        Okay so I tried these and they came out doughy and gummy!! So weird. I followed it exactly. What did I do wrong? My husband is still eating them but it just wasn’t what I expected lol

        Reply
        • nuu says

          April 22, 2018 at 9:42 am

          It’s possible that you mixed the filling too much. Cooked potatoes, especially with cream/fat added, can become gummy if you overmix them.

          Reply
      • Megan says

        February 19, 2020 at 7:13 pm

        These are fantastic! Made them for dinner tonight and followed the recipe exactly! Delish!

        Reply
  2. Joanne R deJong says

    March 15, 2017 at 2:01 pm

    Hello, Love your site, have passed it one to all my friends..Question..I am doing Paleo and I’m really confused as they say white potatoes are not allowed..Help

    Reply
    • Michele says

      March 15, 2017 at 2:05 pm

      White potatoes are in the gray area since for some people they don’t work, say if you have blood sugar issues or are trying to lose weight or are very inactive. However, if you are relatively active and healthy white potatoes are absolutely fine, they are also allowed on the Whole30 program which is a strict form of Paleo for 30 days. It’s an individual matter so do what’s best for you and your health.

      Reply
    • Cm says

      February 26, 2018 at 12:19 pm

      Potatoes are not paleo. You could try subbing sweet potatoes which are.

      Reply
  3. Haley @ Haley on the Run says

    March 15, 2017 at 3:46 pm

    These look SO good! Also, I’m thrilled you used white potatoes because I just cannot get behind sweet potatoes no matter how hard I try. Bring back the white potato I say! 🙂

    Reply
    • Michele says

      March 15, 2017 at 7:19 pm

      For this particular recipe white potatoes are sooo yummy 🙂 Good to switch it up sometimes!

      Reply
  4. Karen says

    March 15, 2017 at 9:01 pm

    I cannot wait to try these! I need to get artichoke hearts immediately.

    Reply
    • Michele says

      March 16, 2017 at 12:44 pm

      I know you’ll love them!

      Reply
  5. Casey the College Celiac says

    March 15, 2017 at 10:31 pm

    These look soooo creamy it’s crazy that they’re vegan! YUM!

    Reply
    • Michele says

      March 16, 2017 at 12:44 pm

      Yes! Could barely believe it myself 🙂

      Reply
  6. Meghan@CleanEatsFastFeets says

    March 17, 2017 at 10:01 am

    This might be my favorite recipe of yours yet. I adore spinach and artichoke dip and potatoes are my spirit animal so this one sings to me on so many levels. Of course you know I’m gonna add cheese because I gotta be me,

    Reply
    • Michele says

      March 19, 2017 at 8:35 am

      Oooh they would be good with cheese too, of course!

      Reply
  7. Caroline says

    March 23, 2017 at 11:02 am

    1 star
    White potatoes are not paleo! And they are also not good for you. Shouldn’t miss lead those that are new to Paleo that white potatoes are ok.

    Reply
    • Michele says

      March 23, 2017 at 11:35 am

      You are mistaken – although they do fall into the “gray area” of Paleo depending on your health situation, white potatoes are a nutrient dense, whole food considered Paleo by many, plus they are Whole30 compliant. White potatoes can especially be beneficial for Paleo runners for the extra energy (carbs), which is one reason I’ve embraced them. Please see the following:
      https://www.thepaleomom.com/potatoes-friend-foe-paleo/
      http://whole30.com/2014/07/new-whole30/

      Reply
  8. Laura Jones says

    March 29, 2017 at 6:53 pm

    This looks amazing!!
    Does the coconut cream make this taste at all like coconut? I really don’t like the taste. Do you think I could substitute almond milk?

    Reply
    • Michele says

      March 29, 2017 at 7:17 pm

      You can probably use almond milk without much difference, but it won’t be as creamy. I didn’t notice the coconut flavor but if you’re sensitive to it probably try the almond!

      Reply
    • heather says

      August 27, 2017 at 10:51 am

      Another great nut milk is cashew–it is creamier than almond and is even more neutral tasting 🙂

      Reply
      • Michele says

        September 1, 2017 at 12:37 pm

        Yup, love cashew milk 🙂

        Reply
  9. Leah says

    April 3, 2017 at 1:29 am

    5 stars
    I have made these twice in the past week, so delicious!! Thank you for the awesome recipe!

    Reply
    • Michele says

      April 3, 2017 at 11:17 am

      Oh yay! So thrilled you liked them!

      Reply
  10. Rachel says

    April 4, 2017 at 11:28 am

    If you bake them the night before how should you reheat them the following day to prepare the recipe?

    Thank you!

    Reply
    • Michele says

      April 5, 2017 at 9:29 am

      Hi! If you simply bake them the first time the night before, you might not need to do anything differently proceeding with the recipe. If you make the whole thing the night before, I would simply warm in a 400 degree oven loosely covered with foil. Hope you like them!

      Reply
  11. Marianne says

    April 4, 2017 at 9:43 pm

    1 star
    Ghee is still dairy, no?…clarified butter? These looked so delicious but the coconut cream was a turn off for me personally, making it too oddly sweet, maybe cashew cream could be substituted?

    Reply
    • Michele says

      April 5, 2017 at 9:24 am

      There is a vegan option to substitute butter flavored coconut oil (delicious, by the way, and dairy-free) for the clarified butter in the Whole30 version. As for the coconut cream, I didn’t find it to be sweet, however cashew cream would be a good sub for those who don’t like coconut.

      Reply
      • Marianne says

        April 5, 2017 at 11:28 pm

        thank you, I will give the butter flavored coconut oil a try…never had it 🙂

        Reply
  12. cindy says

    April 7, 2017 at 7:30 pm

    I would be interested in using tapioca flour or arrowroot to thicken so that the coconut cream isn’t needed and it can still be thick – also potato flour would probably be really good replacement

    Reply
    • Michele says

      April 8, 2017 at 9:40 pm

      I hope it works for you if you try that, sounds yummy 🙂

      Reply
  13. Sheila Fahey says

    April 13, 2017 at 12:56 am

    Why don’t you use all four scooped out potatoes? The recipe sounds very good, but the pictures look like the filling is a little skimpy.

    Reply
    • Michele says

      April 13, 2017 at 8:28 pm

      You could use the 4th as well if you want more filling, it just seemed like too much with all the spinach artichoke mixture 🙂

      Reply
  14. Rebekah says

    April 20, 2017 at 6:21 pm

    5 stars
    Made these, and they are SO delicious. I didn’t have coconut cream, so I subbed almond milk, and upped the ghee to 3 tbs. Added some black pepper to potato mixture, too. It feels indulgent to eat white potatoes every once in a while. 🙂 Thanks for the amazing recipe, Michele!

    Reply
  15. Kerry says

    April 21, 2017 at 8:46 pm

    This is my first week on Whole30 and I am so excited to have found this recipe. Might be the best potato I’ve ever had. Will be adding this to my permanent rotation. Thank you so much!

    Reply
  16. Katherine says

    April 30, 2017 at 3:25 pm

    Have you ever made these and froze them until you are ready to eat? Wondering how they would do to be frozen/reheated.
    Thanks!

    Reply
    • Michele says

      May 1, 2017 at 6:40 pm

      I haven’t and I’m not sure if they’d be able to handle it without staying mushy…if you try it let me know!

      Reply
      • Katherine says

        June 12, 2017 at 4:27 pm

        5 stars
        I made these and froze a couple to try reheated and they tasted just fine! Great recipe!

        Reply
        • Michele says

          June 13, 2017 at 8:28 am

          That’s so great to know! I’ll have to try it myself that way too when short on time 🙂

          Reply
  17. Katie says

    May 6, 2017 at 10:59 pm

    Loved these! Xtra carbs needed for me! Running and doing whole 30 are pretty miserable without extra potatoes. I didn’t have ghee or an onion(oops?) so instead I used the entire can of artichoke hearts and maybe a smidge more nutritional yeast. Flavor is great and I’d make them again this way. Thanks!!!

    Reply
    • Michele says

      May 8, 2017 at 4:56 pm

      So glad you liked them! I think it’s a very forgiving recipe too, which helps 🙂

      Reply
  18. Hannah says

    June 5, 2017 at 8:29 pm

    5 stars
    These are soo good. I tried them first while on whole30 and even though I am not longer on the diet I have made these numerous times. Awesome recipe.

    Reply
    • Michele says

      June 5, 2017 at 9:30 pm

      Thrilled you like them! One of my favorite recipes too 🙂

      Reply
  19. Jenny says

    June 7, 2017 at 8:46 pm

    Can these be meal prepped? How long do you think they would last in the fridge already made?

    Reply
    • Michele says

      June 11, 2017 at 1:13 pm

      That’s a tricky one since the filling might not stay creamy once refrigerated – not sure. I would recommend pre-baking the potatoes (the first baking), then prepping the filling during meal prep, then assembling and baking for the second time the day of 🙂

      Reply
  20. MRogers says

    June 12, 2017 at 6:20 pm

    I find it amusing that so many people who comment, haven’t actually tried the recipe! I always read reviews before trying a new recipe and it just makes me chuckle. Anyway, I just put these in the oven for the 2nd bake and the filling is TO DIE FOR!!!! I am on day 23 of my Whole30 and this is the first recipe that I am drooling over! …. ok just took them out of the oven, and ate one!!!!! AMAZING!!! Company worthy! Thank you so much for this recipe! I can’t wait to eat another one tomorrow morning with an egg on top!!!

    Reply
    • Michele says

      June 13, 2017 at 8:27 am

      Haha! Well I’m VERY glad you liked this! Best kind of comments/reviews 🙂

      Reply
  21. Kim says

    June 19, 2017 at 4:04 pm

    All I can say is WOW!! These are phenomenal. We have a VERY picky teenage vegetarian in the house and I am on a constant mission to find healthy meals for her. I was skeptical while making these (mostly because of the coconut cream), but she (and I) could not get enough of these! These will most definitely be in our regular rotation. Thank you for sharing with us ?

    Reply
  22. Amanda says

    July 22, 2017 at 12:32 am

    5 stars
    Any suggestions/ creative ideas on what I could do with the remaining filling? Seems I made a bit too much (ooops), but *so* glad i have extra… just not sure what I can do with it!

    Reply
  23. Dale Wheeler says

    September 1, 2017 at 5:20 pm

    These are incredible just made them will definitely be a keeper!!

    Reply
    • Michele says

      September 2, 2017 at 10:46 am

      That’s great!!

      Reply
  24. 'Maddy says

    September 12, 2017 at 9:13 pm

    Do you think i could use cashew cream instead of coconut cream? I am not sure if one is like the other because I haven’t used it before but I have it and don’t have coconut cream.
    Thanks!

    Reply
  25. Elvin says

    September 23, 2017 at 3:58 am

    Could I use frozen spinach as
    Well?

    Reply
    • Michele says

      September 23, 2017 at 9:18 pm

      Yup, just make sure the water is squeezed out 🙂

      Reply
  26. Samantha says

    October 14, 2017 at 8:35 am

    5 stars
    these were absolutely delicious. I could eat it all in one setting (but I didn’t). I am excited to have the leftovers for lunch

    Reply
    • Michele says

      October 17, 2017 at 11:50 am

      That’s great! So happy to hear you enjoyed them!

      Reply
  27. Kira says

    October 22, 2017 at 12:27 am

    5 stars
    WOW! These are indeed phenomenal! I’m on Day 36 of my Whole30 and this is definitely going into the regular rotation! Creamy and delicious! Even my fiance loved them and he’s not easy to please when it comes to potatoes without cheese and sour cream! Thank you for continuing to share wonderful recipes that help the rest of us get through our Whole30 journey!

    Reply
    • Michele says

      October 22, 2017 at 4:46 pm

      So happy you liked it!

      Reply
  28. Leah says

    October 25, 2017 at 12:52 am

    5 stars
    Just made these today and omg so so good!! This is week 1 of whole30 for me and will love having this once a week! I substituted the coconut cream for homemade mayo and used a coarse sea salt for the potatoes which too the skins to another level of salty goodness! Thank you!

    Reply
  29. Allyson says

    October 27, 2017 at 11:14 am

    Ah these look so delicious!! Could the nutritional yeast simply be left out of this recipe? I read a previous comment that mentioned the yeast adds the cheesy flavor…I have someone who is not a fan of cheese, so wondering if it would be okay left out? Thanks!

    Reply
    • Michele says

      October 30, 2017 at 6:33 pm

      Yup no problem to leave it out.

      Reply
      • Amy says

        March 10, 2018 at 6:24 pm

        Thank you, Michele! I was wondering myself how crucial the nutritional yeast would be since I have MTHFR and have to avoid nutritional yeast due to the folic acid. Could I just add some good quality grass fed cheese? How much would you recommend? Seems I’m drawn to a lot of your recipes that call for this ingredient! LOL But I can’t wait to try! I’m loving your blog! 🙂

        Reply
        • Diana says

          January 30, 2021 at 7:10 pm

          I substituted kale for spinach and it was awesome!

          Reply
  30. Amber says

    October 29, 2017 at 9:50 pm

    5 stars
    Had a couple potatoes on hand that I needed to use and made these tonight. They were SO good. I tried the filling before putting them in the oven for the second bake and I couldn’t wait to eat them. So so good.

    Reply
    • Michele says

      October 30, 2017 at 6:25 pm

      So happy you liked it!

      Reply
  31. Karina says

    November 22, 2017 at 7:39 pm

    Hi thank you for the receipe , sounds amazing. Would it be ok to leave the ghee out? Thanks

    Reply
  32. Kate Light says

    November 28, 2017 at 1:34 pm

    I am going to try to these tonight, but plan on adding turkey sausage to make them a full meal (and to satisfy the male in the house). Any considerations need to be made? I plan to brown the sausage and add to the mixture around step 7. I also assume I will have plenty of filling leftover (maybe to eat with eggs in the AM?)

    Reply
    • Michele says

      November 28, 2017 at 2:46 pm

      That should be great, I think it will work just fine and you’ll just have more filling leftover, which you can use however you like!

      Reply
  33. Alison says

    December 31, 2017 at 3:20 pm

    If the recipe calls for Nutritional Yeast than it isn’t Whole30 approved since the yeast is gluten-free but not grain-free. I guess I can just leave that part out or substitute it

    Reply
    • Michele says

      January 2, 2018 at 2:01 pm

      Nutritional yeast is indeed Whole30 approved: https://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/

      Reply
  34. Tiffany says

    January 1, 2018 at 9:41 pm

    5 stars
    Was absolutely delicious. Thank you! Do you have any other vegan whole 30 recipes?

    Reply
    • Michele says

      January 2, 2018 at 1:44 pm

      I’m so glad you enjoyed! I do have a few, probably 5 I’d say? To see all of them you can use the search bar (on the desktop version of the site) and type in Whole30 vegan 🙂

      Reply
  35. Mary says

    January 14, 2018 at 8:43 pm

    5 stars
    I made these and they were so delicious! I paired then with a veggie burger for a complete meal and was completely satisfied! Thank you for sharing

    Reply
    • Michele says

      January 15, 2018 at 8:47 am

      Sounds great! So happy you enjoyed!

      Reply
  36. Janel says

    January 18, 2018 at 5:43 pm

    5 stars
    i’m currently half way through my 3rd round of whole30 and was so tired of all my recipes. This was like a breath of fresh air! I made your recipe as is and I thought it was perfect!! thank you so much for this!

    Reply
  37. Tiffany o says

    January 19, 2018 at 10:02 pm

    5 stars
    We tried these tonight and they are amazing. I love following all of your recipes! Everything I have made is just amazing

    Reply
  38. Brittany says

    January 24, 2018 at 7:32 pm

    5 stars
    We tried these tonight with pork chops and all 3 of my kids (1.5, 7, 10) loves them! I’m on day 22 of Whole30 and these were just the amount of “cheesy” (but not really) that I needed.

    Definitely adding this to our regular rotation! Who can pass up a way to get kids to eat spinach and artichoke?!

    Thanks so much for sharing this recipe!

    Reply
    • Michele says

      January 26, 2018 at 5:30 pm

      Awesome! So happy you all liked it 🙂

      Reply
  39. Deborah G says

    February 6, 2018 at 5:51 pm

    5 stars
    I threw some seared chicken on top of mine for extra protein. Very delicious!

    Reply
    • Michele says

      February 8, 2018 at 2:52 pm

      Sounds perfect! Happy you enjoyed 🙂

      Reply
  40. anna says

    March 1, 2018 at 10:44 pm

    5 stars
    tonight is my third time to make these and this is the first whole30 recipe that i’m taking to share with others at a wedding reception. i hope that’s a good enough endorsement for anyone on the fence about trying this recipe!i love it.

    Reply
    • Michele says

      March 4, 2018 at 5:12 pm

      Wow that’s amazing, thrilled to hear it!

      Reply
  41. wendy says

    March 14, 2018 at 9:15 am

    found these on pinterest and made them last night (with the butter flavored coconut oil) for my mom’s birthday. she loved them and wants to make them on easter now! we also did the stewed cinnamon apples with the coconut butter – omg, so good.

    Reply
  42. Annalise M Butler says

    July 17, 2018 at 9:14 am

    What does the nutritional yeast add for the recipe?

    Reply
    • Michele says

      July 19, 2018 at 11:23 am

      Flavor 🙂

      Reply
  43. Trace Pritch says

    July 22, 2018 at 10:00 pm

    5 stars
    By far, the best W30 recipe EVER. I made these for the first time a few months ago, and they’ve been on a near-constant rotation ever since. I always get sad when I realize I’m out of artichokes, lol.

    I love the leftovers – I use them as “mashed potatoes” alongside a protein at a later meal (or two)!

    Reply
  44. Emmy says

    August 5, 2018 at 6:36 pm

    5 stars
    I love this recipe so much, I make it weekly! The scooping and refilling is usually more work than I have time for, so I beat everything together including the skins, put it in a square dish, and bake as mashed potatoes instead. Thank you for a fabulous dish!

    Reply
  45. Mary Howell says

    September 20, 2018 at 12:43 am

    5 stars
    This is different and delicious. I used it as a main dish. The second time I made them my guests were late and they stayed in the oven longer and got crispy and lightly browned and were excellent.

    Reply
  46. Joy McCausland says

    October 24, 2018 at 9:10 am

    unfortunately ghee is not vegan, wonder if you could use just vegan butter

    Reply
  47. kathryn says

    January 3, 2019 at 10:07 pm

    5 stars
    Made these tonight, turned out great!! Thank you for the recipe !:)

    Reply
  48. Village Bakery says

    January 30, 2019 at 1:42 pm

    5 stars
    Michele, thank you for this. My girlfriend recently went vegan. Made this for her and she loved it -Joe

    Reply
  49. Sherri says

    February 9, 2019 at 6:55 pm

    5 stars
    OMG! We’re pescatarian and decided we need a reboot so we are on a Whole30 menu for 30 days. Today is day 3. I am not a fan of cooked spinach but my wife loves it so we made this recipe yesterday and it knocked our socks off!! It is so good and creamy and “cheesy”, we could eat it everyday! The only thing we did different is used all 4 potatoe insides and the whole can of artichoke hearts. I added a little veggie broth for consistency.

    Reply
  50. Mrs. Sellmeyer says

    February 27, 2019 at 3:38 pm

    5 stars
    Delicious! Dairy has been bothering my husband lately, and I had some leftover baked potatoes in the house, so I was delighted to find this recipe. I used a bag of baby spinach, kale, chard, and the potatoes turned out well. Will be making this again. Thank you!

    Reply
  51. Nina says

    March 12, 2019 at 5:54 pm

    Is there anyway to make this recipe omitting any oils, ghee or butter?

    Reply
  52. Linda says

    June 8, 2019 at 11:22 am

    I’d never even eaten a twice baked potato before, but holy crow! These are delicious! Even my husband can’t get enough. Great recipe. Thank you.

    Reply
  53. The Buzz Events says

    July 16, 2019 at 5:39 am

    Thanks for sharing this amazing information it will be really helpful for me.
    I like all your post and I bookmark your website to see your latest post.

    Reply
  54. Nelofar Shaik says

    August 4, 2019 at 4:07 pm

    I think picking right artichokes matters a lot.
    Lemme try this.
    These are so yum to see………
    Thank you for the idea.

    Reply
  55. Spencer says

    January 18, 2020 at 3:23 pm

    These are incredible. We make them once a month and usually make extra so we can eat more a couple of days later. A bit time consuming, but definitely worth it. I would love to see more Vegan entrees on your site, since the majority of the recipes under vegan are desserts.

    Reply
  56. Trish says

    February 2, 2020 at 9:03 am

    These were awesome! The thing I miss most about eating Paleo is cheese and these didn’t make me miss it at all. The recipe is easy to follow and the leftovers were just as good. All of your recipes have made staying on the Paleo track so much easier and enjoyable. Thanks for all you do!

    Reply
  57. Andrea Oliver says

    February 14, 2020 at 4:19 pm

    5 stars
    These are absolutely delicious – you don’t even miss the cheese. My husband LOVES these potatoes.

    Reply
  58. Deanna Arnspiger says

    February 15, 2020 at 5:08 pm

    This blog about Spinach Artichoke Twice Baked Potatoes Paleo, Whole30, Vegan has helped me a
    lot, is very well written. I used this fat burner product:
    https://s96.me/fit and I reached the ideal weight. Kiss you
    All!

    Reply
  59. Kate says

    March 9, 2020 at 11:12 am

    5 stars
    I thought these were great! My partner and I are trying a round of whole30 and my mom is a vegan so family dinner night has become a little tricky but this recipe saved the day! My partner couldn’t even believe these didn’t have any butter they were so creamy. Currently heating up some leftovers in the oven to serve with eggs for breakfast. Thanks!

    Reply
  60. Sara Canizales says

    August 19, 2020 at 9:04 pm

    I used coconut cream but it made them super sweet. Did you mean the coconut fat on top of the milk??

    Reply
    • Lindsay says

      September 24, 2020 at 11:57 am

      When shopping for these ingredients I noticed there were some coconut creams that were sweetened and some that specified being unsweetened. I highly recommend the unsweet version. I bought that one and mine didn’t turn out sweet at all.

      Reply
  61. bigg boss 14 says

    September 18, 2020 at 12:32 am

    I visit everyday some web pages and sites to read articles, but this blog gives feature based content.

    Reply
  62. Smullaney3@gmail.com says

    November 15, 2020 at 6:44 pm

    5 stars
    I have never left a comment before but these were to die for. Easy to make, made whole house smell good, and didn’t make me feel like I was missing out on the cheese and dairy version I use to make😍

    Reply
  63. Angela Miller says

    November 20, 2020 at 12:22 pm

    5 stars
    I’m pulling this recipe out again for our Holiday meal!! We love eating these throughout the year but they have become our tradition for all of the holidays!! Thank you for such a delicious recipe!!

    Reply
  64. KJS says

    November 20, 2020 at 3:07 pm

    5 stars
    I have made these so many times, and I have to triple the recipe, as my husband and I LOVE THEM! Creamy, satisfying and so delicious! Thank you!

    Reply
  65. Elisha says

    December 1, 2020 at 6:25 pm

    5 stars
    I don’t like to leave comments but today I MUST say something. I love everything you are doing. My big question is: my wife doesn’t like coconut and I don’t know what else I can substitute it with or should use milk or yogurt?

    Reply
  66. Eric says

    January 12, 2021 at 7:48 pm

    5 stars
    Very easy to follow directions, came out perfectly, a real winner. Thank you

    Reply
  67. Caitlin says

    January 31, 2021 at 5:28 pm

    5 stars
    This is one of my favorite recipes! Sometimes I even just make the mashed potatoes and eat it instead of putting it back in the potato skin. Perfection! (I also don’t add the nooch and it still has an amazing flavor!)

    Reply

Trackbacks

  1. Loaded Baked Potatoes – Frugal Vegan says:
    May 11, 2017 at 6:05 am

    […] Spinach Artichoke Twice-Baked Potato […]

    Reply
  2. Antipasto Style Twice-Baked Potatoes – sweetbettysblog says:
    May 18, 2017 at 12:46 pm

    […] recipe was inspired by this recipe by Paleo Running Momma.  Her recipe is great by the way (I promise I did make it once) but I found my own personal […]

    Reply
  3. 30 Whole30 Side Dish Recipes - The Real Food Dietitians says:
    September 20, 2017 at 7:01 pm

    […] Spinach Artichoke Twice Baked Potatoes – Paleo Running Momma […]

    Reply
  4. Spinach Artichoke Twice Baked Potatoes — PALEO? NO PROBLEM! says:
    September 28, 2017 at 12:21 am

    […] Recipe author: Paleorunningmomma.com […]

    Reply
  5. Craft Date -- Pumpkin Edition Idle Hands Awake says:
    October 27, 2017 at 1:11 pm

    […] Spinach artichoke twice-baked potatoes | Paleo Running Momma […]

    Reply
  6. 70 Whole30 Recipes Breakfast, Lunch, Dinner, Sides – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    December 26, 2017 at 5:33 am

    […] Spinach Artichoke Twice Baked Potatoes Vegan via Paleo Running Momma […]

    Reply
  7. 70 Whole30 Recipes {Breakfast, Lunch, Dinner, Sides} | The Paleo Running Momma says:
    December 26, 2017 at 9:03 am

    […] Spinach Artichoke Twice Baked Potatoes {Vegan} via Paleo Running Momma […]

    Reply
  8. Healthy & Delicious 4 Course Dinner Party Menu {Paleo/Whole 30 Compliant} - A Hundred Affections says:
    December 27, 2017 at 10:46 am

    […] Spinach Artichoke Twice Baked Potatoes from Paleo Running […]

    Reply
  9. Whole30 Diet Meal Plan and Shopping List | The Movement Menu says:
    December 27, 2017 at 7:23 pm

    […] Spinach Artichoke Twice Baked Potatoes […]

    Reply
  10. 9 Easy Whole30 Recipes - Your Must Tries for Today! says:
    December 28, 2017 at 2:45 pm

    […] Recipe details at Paleorunningmomma […]

    Reply
  11. Christmas Recipe Round-Up says:
    December 30, 2017 at 1:39 pm

    […] Spinach Artichoke twice Baked Potatoes– The Paleo Running Momma […]

    Reply
  12. 200 Best Whole30 Recipes - Prudent Penny Pincher says:
    December 31, 2017 at 12:09 pm

    […] Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} from Paleo Running Momma […]

    Reply
  13. Day 4 & Day 5. Jitters, Baked Potatoes, and No Energy … oh my! – A Whole Latte of Whole 30 says:
    January 6, 2018 at 10:08 pm

    […] recipe from Paleo Running Momma for spinach artichoke twice baked potatoes. I highly recommend this recipe for anyone who likes anything potato […]

    Reply
  14. Woah... (Almost) Halfway There! 2018 Whole30 - Week 3 Meal Plan - Forts and Spoons says:
    January 28, 2018 at 11:49 pm

    […] Cracklin’ Chicken, Spinach Artichoke Twice Baked Potatoes […]

    Reply
  15. Whole30 Meal Plan Round 2: Week Two | Cave Cookery says:
    February 2, 2018 at 12:03 pm

    […] Wings w/ PRM’s Spinach Artichoke Twice Baked Potatoes *(omit nutritional […]

    Reply
  16. Whole30 Meal Plan – Week 3 – The Hungry Mommy says:
    February 8, 2018 at 3:14 am

    […] Twice Baked Potatoes […]

    Reply
  17. Whole30 Recipes – 10 Lunch and Dinner options! – The Hungry Mommy says:
    February 8, 2018 at 5:32 am

    […] Spinach Artichoke Twice Backed Potatoes – YUM.yum.yummy! These potatoes are so, so good. The spinach, artichoke, and coconut cream combine to make these potatoes the epitome of fluffy deliciousness. I love to cook 6-8 of these at a time, then freeze them individually. I grab one on the way out the door and leave it in my lunch bag to thaw before lunchtime.  […]

    Reply
  18. New Year’s Resolution: Whole30/Commit30 Review says:
    February 18, 2018 at 8:49 pm

    […] eggs (or hard boiled) with 1 avocado and potato/onion hash Egg roll in a bowl (without meat) Spinach artichoke twice baked potatoes (pictured above and by far, my favorite!) and a side of black beans Lo Mein sweet potato […]

    Reply
  19. 17 Great Potato Skin Recipes for Perfect Lunch and Dinner - Style Motivation says:
    February 24, 2018 at 9:21 am

    […]  Spinach Artichoke from Paleo Running Momma […]

    Reply
  20. 17 Great Potato Skin Recipes for Perfect Lunch and Dinner – chuckiesblog says:
    February 24, 2018 at 12:22 pm

    […]  Spinach Artichoke from Paleo Running Momma […]

    Reply
  21. A-Z Artichoke | The Scientific Homeschooler says:
    April 1, 2018 at 9:03 am

    […] it went over really well. It’s called Twice Baked Spinach and Artichoke Potatoes, follow this link to get to the original post on Paleo Running Momma’s […]

    Reply
  22. 11 Whole30 Vegetarian Dinners That Aren’t Just Sweet Potatoes and Avocado – Arofi.org says:
    April 5, 2018 at 1:58 pm

    […] 6. Spinach and Artichoke Twice-Baked Potatoes […]

    Reply
  23. The Whole30 Post – THE HIPSTER GINGER says:
    April 19, 2018 at 10:27 pm

    […] I found online. I made most of the recipes on my Pinterest board, but my absolute favorite was this twice baked potato from the Paleo Running Momma. I made them almost every week, despite being labor intensive. So […]

    Reply
  24. Paleo Recipes You Don’t Want to Miss – Laila Ali Lifestyle says:
    May 10, 2018 at 5:12 am

    […] Stuffed potatoes with all the works are always a crowd pleaser. This recipe is so creamy and packed with a cheesy flavor, no one will ever believe they are vegan, Whole 30, and Paleo. It is sure to be a dinner table favorite! Get the recipe at Paleo Running Mama. […]

    Reply
  25. Whole30 Vegetarian: 11 Whole30 Dinner Recipes for Vegetarian Eaters | Greatist says:
    May 22, 2018 at 9:22 am

    […] 6. Spinach and Artichoke Twice-Baked Potatoes […]

    Reply
  26. Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free} | The Paleo Running Momma says:
    June 5, 2018 at 1:55 pm

    […] fact, I loved it so much that I decided create a vegan AND Whole30 spinach artichoke twice baked potato.   I’m fully devoted to dairy-free spinach artichoke creations now and there’s no need […]

    Reply
  27. Weekend Recap: Essentialism in Scheduling – Out of Shape Runner says:
    June 5, 2018 at 11:32 pm

    […] salad topped with an orange vinaigrette, made by Cathryn. Karlin took on the challenging task of spinach artichoke twice baked potatoes, while our host Elisabeth made this yummy pesto baked chicken. And I rounded out dessert […]

    Reply
  28. Gluten Free Father's Day - Recipe Roundup - Three Bakers says:
    June 14, 2018 at 4:44 pm

    […] Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} by Paleo Running Momma […]

    Reply
  29. 11 Vegan Potato Recipes You'll Get Addicted To says:
    July 26, 2018 at 10:36 am

    […] via paleorunningmomma.com […]

    Reply
  30. Chicken Caesar Twice Baked Potatoes {Paleo, Whole30} | says:
    August 1, 2018 at 5:01 am

    […] we’re making my spinach artichoke twice baked potatoes, sausage pizza twice baked sweet potatoes, or now these ridiculous (in a good way) chicken caesar […]

    Reply
  31. Monday Menu Planning + August Grocery Challenge! - Beautiful Minutiae says:
    August 6, 2018 at 1:39 pm

    […] Twice Baked Spinach Artichoke Potatoes (from Paleo Running Momma) – Yep, another potato recipe. You could probably see it coming. These are DELICIOUS! One of the ingredients is coconut cream (aka the solid part of a can of coconut milk – you can just skim it off the top of the milk or buy an actual can of coconut cream), but I promise you can’t taste coconut in these at all. My husband can pick coconut flavors out like nobody’s business and he loves these. I waited until afterward to tell him the “secret ingredient,” to see whether or not he taste it without knowing it was there. He usually can, but this time he couldn’t. […]

    Reply
  32. Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} | The Paleo Running Momma – THE OAR – A Vital Living Site says:
    August 16, 2018 at 8:15 am

    […] Source: Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} | The Paleo Running Momma […]

    Reply
  33. SPINACH ARTICHOKE TWICE BAKED POTATOES – Recipes Mild says:
    September 5, 2018 at 2:12 am

    […] Instructions For full instructions you can go to paleorunningmomma.com. […]

    Reply
  34. Whole30 + Super Bowl Sunday - Healthy Habits with Lindsey says:
    October 7, 2018 at 10:07 pm

    […] Spinach Artichoke Twice Baked Potatoes from Paleo Running Momma […]

    Reply
  35. Chicken & Wild Rice Soup + Weekly Menu – Homesick Recipes says:
    February 7, 2019 at 8:47 pm

    […] spinach and artichoke twice baked potatoes with […]

    Reply

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest