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
-
Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside****
-
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
-
You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
-
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.
-
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.
-
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
-
Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
-
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?
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!
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.
What does the nutritional yeast add for the recipe?
Flavor 🙂
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)!
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!
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.
unfortunately ghee is not vegan, wonder if you could use just vegan butter
Made these tonight, turned out great!! Thank you for the recipe !:)
Michele, thank you for this. My girlfriend recently went vegan. Made this for her and she loved it -Joe
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.
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!