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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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 ?
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!
These are incredible just made them will definitely be a keeper!!
That’s great!!
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!
Could I use frozen spinach as
Well?
Yup, just make sure the water is squeezed out 🙂
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
That’s great! So happy to hear you enjoyed them!
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!
So happy you liked it!
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!
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!
Yup no problem to leave it out.
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! 🙂
I substituted kale for spinach and it was awesome!
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.
So happy you liked it!