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}
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
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Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside****
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Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
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You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
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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.
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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.
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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
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Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
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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.
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
Crispy Baked Fries with Chipotle Ranch Dip
Tell Me!
What should I make next with spinach & artichokes?
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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!
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/
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
It’s possible that you mixed the filling too much. Cooked potatoes, especially with cream/fat added, can become gummy if you overmix them.
These are fantastic! Made them for dinner tonight and followed the recipe exactly! Delish!
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
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.
Potatoes are not paleo. You could try subbing sweet potatoes which are.
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! 🙂
For this particular recipe white potatoes are sooo yummy 🙂 Good to switch it up sometimes!
I cannot wait to try these! I need to get artichoke hearts immediately.
I know you’ll love them!
These look soooo creamy it’s crazy that they’re vegan! YUM!
Yes! Could barely believe it myself 🙂
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,
Oooh they would be good with cheese too, of course!
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.
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/
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?
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!
Another great nut milk is cashew–it is creamier than almond and is even more neutral tasting 🙂
Yup, love cashew milk 🙂
I have made these twice in the past week, so delicious!! Thank you for the awesome recipe!
Oh yay! So thrilled you liked them!
If you bake them the night before how should you reheat them the following day to prepare the recipe?
Thank you!
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!