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BAKED POTATOES WITH SPINACH AND ARTICHOKE RECIPE

30. March 2018 no comments General

BAKED POTATOES with SPINACH and ARTICHOKE RECIPE

It is Potato time 😉

When we saw this recipe, we got very excited and tried it immediately, and guess what, it was just delicious. This lovely combination of creamy spinach and artichoke potatoes with a cheesy touch, even it is vegan.

These baked potatoes go well either as a main dish combine with a good salad or as a side dish or even as an appetizer.

Have fun with this amazing recipe and enjoy!

Thank you to www.paleorunningmomma.com


Ingredients:

  • 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*
  • 5 Tbsp fresh lemon juice
  • 3/4 tsp fine grain sea salt
  • 2 Tbsp nutritional yeast
  • 2 Tbsp ghee or butter-flavored coconut oil***

 

 

Instructions:

  1. Brush the potatoes with coconut oil, you may need to warm it up a bit and sprinkle the potatoes with salt if desired, bake the potatoes for about one hour at 400 or until tender inside.
  2. Let them cool (or if you are short on time, bake them ahead). Cut each potato open lengthwise and scoop out the inside until it is a thin layer left.
  3. You will only need the inside of 3 of the potatoes, use the inside of the 4th for something else
  4. 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 let it cook until just softened.
  5. Add the chopped spinach and sauté, stir until it is soft, then add the chopped artichoke hearts and a pinch of salt and cook 1 more minute. Take from the heat and put aside.
  6. Mix or blend together the insides from the three potatoes with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, and 3/4 tsp of salt.
  7. Blend the potato mixture with the spinach artichoke mixture, then scoop it into the hollowed potatoes
  8. Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Take it out from oven and serve it hot.
  9. You can keep leftovers in the refrigerator for up to four days – they reheat in the oven or toaster oven very well!

 Enjoy 😊

             

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