Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan}

paleorunningmomma.com

Brandi Moore

4 small/medium russet potatoes

5 oz container fresh baby spinach

½ of a 14 oz can artichoke hearts (check ingredients)

½ medium onion, diced

2 cloves garlic, minced

1 small can (5.3 oz) coconut cream*

1.5 Tbsp fresh lemon juice

¾ tsp fine grain sea salt

2 Tbsp nutritional yeast

2 Tbsp ghee, or butter-flavored coconut oil***

Directions at paleorunningmomma.com

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