Ingredients
Scale
- 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
Instructions
- 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.
Notes
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