How to make double potato boats stuffed with spinach and artichokes

potato-boats-stuffed-spinach-artichokes



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

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


  • 4 small-medium potatoes
  • 1 container (5 ounces) fresh spinach
  • ½ Package (14 oz. Package) artichoke hearts
  • ½ 1 medium onion, diced
  • 2 cloves of minced garlic
  • 1 small package (5.3 ounces) coconut cream
  • ½ 1 tablespoon fresh lemon juice
  • ¾ 1 teaspoon granulated sea salt
  • 2 tablespoons of nutritional yeast
  • 2 tablespoons animal ghee or coconut oil flavored butter


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


1- Rub the potatoes with coconut oil and sprinkle them with salt if desired. Bake the potatoes in an oven preheated to 400 degrees Fahrenheit for an hour or until they are cooked from the inside.

2- Once the potatoes have cooled, cut each one in half lengthwise without separating them and gently open them, then scoop out the pulp, leaving only a thin layer.

3. Save the pulp of 3 potatoes, and discard the pulp of the fourth potato, or save it for another use.

4. Heat a medium frying pan over medium heat, then add a tablespoon of ghee or coconut oil to it. Add onions and sauté until soft, then add garlic and sauté as well until soft.

5. add chopped spinach and saute, stirring, until wilted, then add the chopped artichoke hearts plus a pinch of salt and continue cooking for another minute. Lift the pan from the fire and leave 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 artichoke mixture with spinach and stuff the hollow potato boats with the mixture.

8. Bake the double boats in an oven preheated to 400 degrees Fahrenheit, for 15-20 minutes or until they start to turn light brown.

9- Take the potatoes from the oven and serve hot.

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


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