SPINACH ARTICHOKE TWICE BAKED POTATOES

 

Spinach Artichoke Twice Baked Potatoes that are so creamy and packed with “cheesy” flavor that you’ll never believe they’re dairy free!   They’re also Paleo, Vegan and Whole30 friendly, and make a great side dish or meal along with a salad.   Leftovers reheat well too!
 
Servings: 4 -8 servings
 
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*
  • 1.5 Tbsp fresh lemon juice
  • 3/4 tsp fine grain sea salt
  • 2 Tbsp nutritional yeast
  • 2 Tbsp ghee or butter-flavored coconut oil***

 

 
Instructions
For full instructions you can go to paleorunningmomma.com.

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