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Twice Baked Spinach Artichoke Potatoes
Ingredients
Baked Potato
- 4 medium russet potatoes scrubbed clean
- neutral oil to coat potatoes
- kosher salt to taste
Filling and Garnish
- 1 1/2 cups vegan spinach artichoke dip
- vegan parmesan, or other dairy free cheese to taste
- chives to taste
- black pepper to taste
Instructions
- Preheat your oven to 400F and prepare a sheet pan with a wire rack (if you have one available). If not, you can just bake them on a baking sheet and flip halfway.
- Stab the clean potatoes with a fork to create holes all over the surface. Coat with neutral oil, using your hands to make sure the surface of the potato is oiled and season with salt. Bake for 45 minutes, or until potatoes are tender.
- Carefully slice off the top of the potatoes lengthwise (picture slicing a thin hat or opening to the potato!). Use a small spoon to start scooping out the flesh of the potatoes, being careful not to scoop too close to the skin. You want to create a potato bowl of sorts.
- Transfer the potato flesh into a mixing bowl and gently mash up any large chunks. Add the prepared spinach artichoke dip and fold with a spatula to combine. Season with salt, to taste.
- Fill the potatoes with the mixture and grate a generous amount of vegan parmesan on top.
- Bake the potatoes once more for about 10-12 minutes and serve topped with more black pepper and grated parmesan!
Nutrition information is automatically calculated, so should only be used as an approximation.
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