These Vegan Stuffed Potato Skins with Spinach and Artichokes are one of my favorite spring recipes. The luscious, creamy filling, full of spring vegetables has a light “cheesy” flavor but it’s super healthy, completely vegan and paleo. They’re easy to make and fun to serve. I hope they become one of your favorites too!
Most of the time I eat sweet potatoes but I also enjoy white potatoes. There’s nothing wrong with either of these types of carbs for a healthy, active person.
In the paleo world, sweet potatoes are considered a superior starch. Even though they have a bit more nutrients than white potatoes, especially vitamin A, white potatoes are still a good vegetable. White potatoes actually have a higher amount of potassium and Vitamin C.
White and sweet potatoes have a similar amount of carbohydrates and fiber. Per 100 grams, sweet potatoes have 20.1 grams of carbs, while white potatoes have 17.0. In sweet potatoes, 3 grams of that is fiber, and in white potatoes, 2.4 grams is fiber. Both foods have their own unique health benefits and can be included in your diet.
I like to include artichokes in my diet, especially in the spring when it’s liver cleansing season. Artichokes naturally increase bile production. Bile is important for the digestion of fats, as well as for flushing toxins out of the body.
Artichokes also benefit the liver by protecting it against liver toxicity which can build up from alcohol and pollutants.
In this recipe, I use canned artichoke hearts sauteed with onions, garlic and spinach.
The potatoes are baked twice. The first time is to get the potatoes out of their skins. But the magic comes when you mix the potatoes with just the right amount the coconut cream and nutritional yeast. Then add it to the spinach, artichoke mix. You’ll fill the skins with the creamy filling and bake again. It tastes incredibly creamy and delicious. Lots of flavors and full of antioxidants.
Eating these creamy stuffed potatoes skins with artichokes and spinach gives you the best of both worlds. They warm you up since it’s often cold outside and fill your body with the spring greens and liver supporting vegetables you need to transition your digestive system to the spring microbes. The mix of bacteria that live in our gut changes throughout the year, to match the food we eat in every specific season. Supporting the spring microbes helps us to decongest.
The “cheesy” flavor comes from nutritional yeast. I consider nutritional yeast a “superfood” because it contains lots of
B vitamins, protein, and fiber. It has a strong flavor and the taste is similar to a rich sharp cheddar cheese, which is why it’s so popular with vegans and it makes the perfect cheesy substitute.
There is no doubt these vegan stuffed potatoes are a good thing to eat this spring. Enjoy them as an exquisite side dish or serve with salad for a satisfying light meal.
I am going to try to pay attention to the spring. I am going to look around at all the flowers, and look up at the hectic trees. I am going to close my eyes and listen.
- 4 small russet potatoes
- 1 tablespoon coconut oil plus more for rubbing the potatoes
- 1 ½ cups onion, diced
- 2 cloves garlic, minced
- 5 oz container fresh baby spinach, cut up a little bit
- ¾ cup canned artichoke hearts, liquid squeezed out, coarsely chopped
- ¾ cup coconut cream (the top, solid part from a can of full-fat coconut milk that’s been refrigerated overnight)
- 1 tablespoon fresh lemon juice
- ½ teaspoon Celtic sea salt
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- fresh ground black pepper
- Preheat oven to 400 degrees. Rub the potatoes with coconut oil and sprinkle with a little salt. Pierce it 2 or 3 times with a fork.
- Bake the potatoes 1 hour or until soft inside.
- Once cooled, cut each potato in half lengthwise and scoop out the inside into a medium sized bowl, leaving a thin layer. Place the skins on a rimmed baking sheet.
- Heat a large skillet over medium heat and add 1 tablespoon coconut oil. Add the onions and cook until soft, about 5 minutes.
- Add garlic and cook 1 minute.
- Add the spinach and sauté stirring until wilted, 3 minutes.
- Add the chopped artichoke hearts and cook one more minute. Remove from heat and set aside.
- Mash the insides of the potatoes with a potato masher or fork.
- Add the coconut cream, lemon juice, salt, nutritional yeast and olive oil. Sprinkle with a little black pepper. Mash together until evenly mixed.
- Combine the potato mixture with the spinach artichoke mixture. Taste to adjust salt.
- Scoop into the hollowed potato skins.
- Bake at 400 for about 15 minutes.
- Turn on the broiler and broil until lightly brown on top about 5 minutes.
- Remove from oven and serve hot. You can store leftovers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven.
Bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.
- Prep Time: 10
- Cook Time: 1 hour 20 minutes