double potato boats stuffed with spinach and artichoke


Learn how to make double potato boats stuffed with spinach and artichoke, we brought to you from the international kitchen

 We hope you like it, you can also try the way to make tacos with portobello mushrooms and spicy harissa sauce.

 Ingredients for the method of making double potato boats stuffed with spinach and artichoke:

 4 small potatoes - medium size

 1 container (5 ounces) fresh spinach

 ½ package (14 ounces for a full package) artichoke hearts

 ½ medium onion, diced

 2 cloves minced garlic

 1 small package (5.3 ounces) coconut cream

 1 ½ tablespoon fresh lemon juice

 ¾ teaspoon granulated sea salt

 2 tablespoons nutritional yeast

 2 tablespoons animal ghee or butter, flavored with coconut oil

  How to make double potato boats stuffed with spinach and artichoke:

 1. Rub the potatoes with coconut oil and sprinkle with salt if desired. Bake the potatoes in an oven preheated to 400 degrees Fahrenheit, for 1 hour, or until the insides are tender.

 2. Once the potatoes have cooled, cut each in half lengthwise, without separating them, and open them gently, then remove from the core, leaving only a thin layer.

 3.Reserve the pulp of 3 potatoes, and discard the pulp of the fourth, or keep it for another use.

 4.Heat a medium skillet over medium heat, then add a tablespoon of ghee or coconut oil. Add onions and fry until soft, then add garlic and fry until soft.

 5.Add the chopped spinach and sauté, stirring until wilted, then add the chopped artichoke hearts and a pinch of salt and continue cooking for another minute. Remove the pan from the heat and set it aside.

 6. Mix the pulp of the three potatoes with coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, plus ¾ teaspoon of salt.

 7. Then mix the potato mixture with the spinach artichoke mixture. Stuff the hollow potato boats with the mixture.

 8. Bake the double sided boats in an oven preheated to 400°F, for 15-20 minutes or until they begin to turn light brown.

 9. Remove the potatoes from the oven and serve hot.

 10. Keep leftovers in the fridge for up to 4 days, just reheat in the oven or grill again.

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