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***
*You can use the equivalent amount of coconut cream from a larger can of chilled coconut milk – the solid part is the cream, you can blend before using.
**You will fill all 4 potato skins so make sure you only discard the scooped-out inside of the 4th one.
***If you use coconut oil (for the vegan version), choose the refined kind (flavorless) or refined with butter flavor
****If you’re short on time, bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.