If we’re being honest, I like a baked potato with lots of butter & sour cream and a healthy sprinkling of chives. While taking some time off dairy, I discovered the joy that is the twice baked potato sans butter & sour cream, which I truly didn’t know was possible.

Dairy or no dairy, this recipe… this recipe has got to be one of my favorite baked potatoes, possibly ever. The fact that it’s twice-baked is essentially taking place of all the richness of the dairy typically smothering my potato. It’s honestly only a few extra steps to greatness.

Follow this recipe as a baseline for your first go-around. After that, 100% suggest getting creative with your favorite flavors or whatever you have on hand. I guess we could have called this, ‘delicious kitchen sink twice-baked potatoes’, but that’s a bit much.

I’ll give you a few to kick start your imagination. How about broccoli & leek? asparagus & mushrooms? Peas & carrots? You could even go straight-up herby & go for rosemary & thyme.

Delicious Vegan Twice-Baked Potatoes

Yield: 8 1/2 Baked potatoes / Time: 1 hr 30mins / Difficulty:

Ingredients

• 4 Russet potatoes

• 6oz Spinach

• 7oz Artichoke hearts (not in oil)

• 1/2 Medium onion, diced

• 2-3 garlic cloves, minced

• 5.4 oz coconut cream (one of the small cans)

• 1 1/2 Tbsp fresh lemon juice (about 1 lemon)

• 3/4 Tsp Salt

• 2-3 Tbsp Nutritional yeast

• 2 Tbsp Coconut oil (you can also use ghee if you prefer)

Steps

1. Pre-heat oven to 400 F. Rub potatoes with coconut oil & sprinkle with salt (if desired). Bake for 40-50 minutes, until soft & tender. A knife or fork should pierce the potato easily.

2. Meanwhile, in a medium-large skillet heat 1 tbsp coconut oil over medium heat. Add onions, cook until softened (3-5 mins), then add minced garlic, cook for about a minute, then add remaining artichokes and spinach. Stir to mix evenly & let cook till mixture is fragrant and softened. Prepare a bowl with remaining coconut cream, nutritional yeast, lemon juice, coconut oil & veggie mixture.

3. Once potatoes are baked through & cooled slightly, slice lengthwise and scoop out insides. Add to bowl with all remaining ingredients and stir to combine. Fill now empty potato skins with spinach mixture & bake at 400 for another 15-20 minutes. If you want some crispiness, broil for 5 minutes prior to pulling out of the oven. Please, please watch your oven closely if so, because they can burn easily.

Serve with freshly chopped herbs such as parsley, cilantro, scallions or dill! If you’re feelin’ ambitious, why not make a vegan cheese sauce & some coconut bacon?

Do Ahead:

Potatoes can be baked a day or so ahead, keep sealed in the fridge. You can go ahead and scoop them out at this time, or wait till you’re ready to do your second bake.