Spinach Artichoke Twice Baked Potatoes (Paleo, Whole30, Vegan)

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The manufacturing process is extremely easy, you just require to follow the techniques that we have actually created on this web page. The following are the phases of exactly how to prepare Spinach Artichoke Twice Baked Potatoes (Paleo, Whole30, Vegan).

4 small/medium russet potatoes
5 oz container fresh baby spinach
½ of a 14 oz can artichoke hearts (check ingredients)
½ medium onion, diced
2 cloves garlic, minced
1 small can (5.3 oz) coconut cream*
1.5 Tbsp fresh lemon juice
¾ tsp fine grain sea salt
2 Tbsp nutritional yeast
2 Tbsp ghee, or butter-flavored coconut oil***
*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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