Twice baked potatoes were in my mom’s recipe rotation for yearsss.
We’re talking cheesy, buttery, fluffy potatoes… what’s not to like?
Thankfully I (and you) can still enjoy the coziness of twice baked potatoes minus all the dairy.
While we’re at it, let’s introduce tasty spinach artichoke dip to the party.
Potatoes are the welcoming sort and happily take on different flavors with open arms.
We’re big on flavor here and who doesn’t love creamy spinach artichoke dip??
All you have to do is bake a russet until tender, scoop out the hot flesh (yikes lol), then fold in vegan cream cheese, unsweetened unflavored oat milk (we’re not going for vanilla spinach artichoke potatoes here ha), vegan Parm, fresh baby spinach, convenient canned artichoke hearts, plump sun-dried tomatoes, Italian parsley, zesty lemon juice, crushed red pepper flakes, plus good ole S&P.
Re-stuff your potato skins then top em off with more Parm and vegan feta because we’re doing this cheezy dip-potato right.
Bake until hot, golden and melty, then parsley bae the thing for the finishing touch.
P.S. Don’t burn your fingers or your mouth. There’s a reason “hot potato” is a thing.
P.P.S. Your potato is probably not going to be the exact same size as mine was, so adjust the filling ingredients accordingly. You may want to add a titch more milk for a creamier filling. Do it do it to it.
P.P.P.S. Make more potatoes for a real potato party. They also do the whole leftover thing well. Meal prep like a pro bro!
Vegan Spinach Artichoke Twice Baked Potatoes
Ingredients
- 1 medium russet potato
- 1 tablespoon vegan cream cheese (I use Tofutti or Kite Hill), room temp
- 4 teaspoons unsweetened unflavored oat milk (I like Oatly Full Fat), room temp
- 2 teaspoons grated vegan Parmesan (I use Violife)
- 1/3 cup roughly chopped fresh baby spinach
- 1/3 cup roughly chopped canned artichoke hearts (excess liquid squeezed out)
- 1 tablespoon finely chopped plump sun-dried tomatoes (hydrate in hot water if necessary)
- 1 tablespoon finely chopped fresh Italian parsley
- 1 teaspoon fresh lemon juice
- Crushed red pepper flakes, to taste
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Toppings:
- 2 teaspoons grated vegan Parmesan
- 1 teaspoon crumbled vegan feta (I use Trader Joe's)
- Finely chopped fresh Italian parsley
Instructions
- Heat oven to 425. Pierce the potato with a fork, then place directly on the middle oven rack. Bake for 1 hour, or until tender.
- Reduce the oven to 375. Carefully slice the hot potato in half lengthwise, then scoop out the flesh into a bowl. Gently fold in the cream cheese and milk until the potato is fluffy and creamy, adding more milk if necessary. Do not overmix.
- Fold in 2 teaspoons vegan Parmesan, the spinach, artichokes, sun-dried tomatoes, parsley, lemon, red pepper flakes, salt and pepper. Taste and adjust accordingly.
- Fill the potato skins with the mixture, then sprinkle with 2 teaspoons Parmesan and the feta.
- Place on a baking sheet and bake for 30 minutes or until hot and melty.
- Sprinkle fresh parsley on top before enjoying.