Ingredients

Directions

• 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

*Recipe makes 4-8 servings

Recipe Notes

• 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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• ​Rub the potatoes with coconut oil and sprinkle with salt if desired.
• Bake the potatoes at 400 degrees 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!