I use to adore twice baked potatoes! So creamy, comforting, and unfortunately unhealthy! These days I make a version that is just as savory but without any of the bad ingredients. I’ve been making them a lot lately when we have company. Our guests rave over them and seem to be amazed that they don’t contain any dairy. I try to explain the reasons why eliminating dairy is important (blog coming soon about that) AND that there are so many alternatives that create the same result. I think they’re more easily convinced of the this when they are tasting the proof themselves!

Note: This recipe calls for a store bought cashew cheese Miyoko’s which I find at Wholefoods. If you are unable to get a hold of some you can sub for 2 tbsp of nutritional yeast and an extra tbsp of coconut milk. It comes out just as delicious, but not as creamy.

Spinach Artichoke Twice Baked Potatoes

Servings: 5-6

Ingredients:

• 3 russet potatoes, washed
• 1/3 cup coconut milk
• 1-2 garlic cloves, minced
• 1 tsp coconut oil
• Large handful spinach, rinsed and chopped. I also like to take the stems off. Makes a softer texture
• 1/2 can of artichokes heart, chopped (marinated or in water works)
• 1 tbsp Miyoko’s Garlic and Herb cheese
• salt to taste
• 1/2 lemon, juiced

Directions:

1. Preheat oven to 400 degrees.
2. Rub coconut over potatoes, place in baking dish and sprinkle with salt.
3. Cook for 1 hour.
4. About 30-40 mins in, heat coconut oil in a pan over medium heat and saute garlic cloves.
5. Add in spinach and let wilt.
6. Add artichokes hearts, Miyoko’s, coconut milk, and lemon juiced.
7. Stir all ingredients. You might need a fork to break up the cheese.
8. When potatoes are finished take out and let cool for a few minutes.
9. Cut potatoes in half.
10. Scoop out the inside of all the halves in a large bowl and mash with a potato masher. Combine potatoes with the mixture in the pan. Mix together. You might need more coconut milk depending on the texture you want to achieve.
11. Taste test to see if you’d like to add anything extra.
12. Scoop the mixture into potato skins, distributing evenly.
13. Place back in oven and bake for 10-15 minutes until the top is desired golden brown.
14. Serve and enjoy!

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