Spinach Artichoke Twice Baked Potatoes

These potatoes are so creamy and packed with "cheesy" flavor that you'll never believe they're diary free and Paleo.

Serves: 4

4 small/medium russet potatoes
5 oz container fresh baby spinach
1/2 of a 14 oz can artichoke hearts
1/2 medium onion, diced
2 cloves garlic, minced
1 small can coconut cream
1.5 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
2 Tbsp ghee (clarified butter)
1. Rub the potatoes with coconut oil and sprinkle with salt
Bake the potatoes at 400 for 1 hour
2. Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
3. You will use the inside of 3 of the potatoes, discard the inside only of the 4th potato.
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 cook until just softened.
5. Add the chopped spinach and sautee, stirring until wilted, then add the chopped artichoke hearts and a sprinkle of salt and cook one more minute.
6. Mash together the inside of 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, plus 3/4 tsp of salt.
7. Combine the potato mixture with the spinach artichokes mixture, then scoop into the hollow potatoes.
8. Bake at 400 for about 15-20 minutes or until lightly brown. You can store leftovers in the refrigerator for up to 4 days.