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Whole 30VeganEgg FreeNo 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 savoryrecipe 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
Ingredients
- 4small/medium russet potatoes
- 5ozcontainer fresh baby spinach
- 1/2of a 14 oz can artichoke heartscheck ingredients
- 1/2medium oniondiced
- 2clovesgarlicminced
- 1small can5.3 oz coconut cream*
- 1.5Tbspfresh lemon juice
- 3/4tspfine grain sea salt
- 2Tbspnutritional yeast
- 2Tbspgheeor 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.
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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?
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