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.

Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan}

Ingredients
  1. 4 small/medium russet potatoes
  2. 5 oz container fresh baby spinach
  3. 1/2 of a 14 oz can artichoke hearts check ingredients
  4. 1/2 medium onion diced
  5. 2 cloves garlic minced
  6. 1 small can 5.3 oz coconut cream*
  7. 1.5 Tbsp fresh lemon juice
  8. 3/4 tsp fine grain sea salt
  9. 2 Tbsp nutritional yeast
  10. 2 Tbsp ghee or 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.