Whole 30 Spinach and artichoke baked potatoes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 141.5
- Total Fat: 3.3 g
- Cholesterol: 0.5 mg
- Sodium: 267.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.8 g
- Protein: 4.4 g
View full nutritional breakdown of Whole 30 Spinach and artichoke baked potatoes calories by ingredient
Introduction
Simple and filling! Simple and filling!Number of Servings: 10
Ingredients
-
5 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
.75 package (10 oz) Spinach, fresh
7 oz Artichoke Hearts - quartered, canned (by PUNKIN77)
.5 medium (2-1/2" dia) Onions, raw
2 serving Clove of Garlic (by BCOH1478)
1 serving Trader Joes Coconut Cream
1.5 tbsp Lemon juice
.75 tsp Salt
2 tbsp Coconut Oil
Directions
Bake potatoes until thoroughly cooked through.
with a tsp of olive oil, sautee garlic and onion. Add chopped spinach until wilted. Add artichoke for 1 minute. Set aside.
Scoop out insides of 8 of the potatoes and place in bowl (scoop out extra potato in to separate bowl for other purposes). Mix in remaining ingredients until mostly smooth.
Add spinach mixture to potato mixture.
Scoop in to potato skins and bake at 400 degrees for 15 minutes or until tops are golden.
Enjoy over a bed of fresh spinach :)
Serving Size: makes 10-1 serving halves
Number of Servings: 10
Recipe submitted by SparkPeople user HAGBERGHM.
with a tsp of olive oil, sautee garlic and onion. Add chopped spinach until wilted. Add artichoke for 1 minute. Set aside.
Scoop out insides of 8 of the potatoes and place in bowl (scoop out extra potato in to separate bowl for other purposes). Mix in remaining ingredients until mostly smooth.
Add spinach mixture to potato mixture.
Scoop in to potato skins and bake at 400 degrees for 15 minutes or until tops are golden.
Enjoy over a bed of fresh spinach :)
Serving Size: makes 10-1 serving halves
Number of Servings: 10
Recipe submitted by SparkPeople user HAGBERGHM.