Antipasto Style Twice-Baked Potatoes

This recipe was inspired by this recipe by Paleo Running Momma.  Her recipe is great by the way (I promise I did make it once) but I found my own personal love of all things vinegar kicking in.  Well that and it we are honest, I can’t help but tinker with a recipe!

While the inspiration recipe is definitely has more of that spinach-artichoke dip taste, my version is more of an antipasto taste blending the cheesy/pickled/vegetable tastes you so often get with meat and cheese trays.  As someone who cannot have those tasty trays (thank you wheat-intolerance and dairy allergy), I will take any opportunity to add those flavors back into my life.

My favorite way to serve this is with bone-in pork chops (see my gingery recipe here) and a side of steamed green beans.  The potatoes also reheat well in the oven.  I will put them in my cold toaster oven and set it to 350 degrees F for 15 minutes.  Works like a charm!  I wouldn’t recommend the microwave though as they get a bit soggy.

Ingredients:

4 medium russet potatoes

2 cups packed baby spinach, roughly chopped

½ can (14 oz version) artichoke hearts (unmarinated)

2 tbsp capers

½ medium yellow onion, diced

4 cloves garlic, minced

½ can (13.66 oz version) of full fat coconut milk

½ lemon, juiced

1 tsp salt

½ tsp black pepper

2 tbsp nutritional yeast

1 tbsp olive oil

Method:

Preheat your oven to 400 degrees F.  Pierce the potatoes all over and bake for an hour.  Remove the potatoes from the oven and let them partially cool while you prepare the filling.  Leave the oven on.

Heat a medium-sized sauté over medium heat and add the olive oil.  Add the minced onions and cook till translucent.  Add the garlic and cook till fragrant.  Add the spinach, tossing constantly till wilted.  Add the artichokes and capers till heated through.  Remove from heat.

In a medium-sized bowl mix together the coconut milk, lemon juice, salt, pepper, and nutritional yeast.  Once combined, add the spinach mix and stir together.

Cut the potatoes in half length-wise.  Using a spoon, remove the inside of the potatoes leaving about ¼” of the flesh on the skin.  Place the skins cut-side up on a baking sheet.  I lightly spray mine with non-stick spray in case something spills.

Add the scooped-out potato to the spinach mixture and stir till combined.  Fill each skin with 1/8 of the mixture.  They will be very overfull, about double the height of the skin alone.

Bake at 400 degrees F for 15-20 minutes until the top of the filling starts to brown.

Serves 4-5.

Love and fusion,

Betty