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Vegan Spinach Artichoke Twice Baked Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1

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.