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Twice baked potatoes are the best of both worlds - you get creamy mashed potatoes on the inside, but crispy, salty potato skin on the outside! These ones are super garlicky with an extra veggie boost from the spinach! They are whole30, paleo, vegan, grain free, and dairy free (if you follow my suggestions, but when it comes to potatoes, there's always the option for butter and sour cream!). They will make any dinner feel just a little more fancy! Perfect side to steak, chicken, pork, or fish, OR you can serve them as a main dish along with a big ol' salad.
You can make these a couple of days ahead of time and bake them off as you need them (2 fit perfectly in my air fryer!). I also froze two (pre-second-bake) as a test, and though the texture changed slightly, they were still very good! This recipe makes a pretty big batch (12 halves), so feel free to cut it in half if you're feeding a smaller crowd (or if you hate leftovers). But really though, who hates leftovers?
Garlic & Greens Twice Baked Potatoes
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
6 russet potatoes
1/4 cup olive oil + 2 Tbsp (divided) (or butter, if you're into that)
4-6 cloves garlic, minced
1/2 cup chopped green onions (whites and greens, 3-4 onions)
1 10oz bag frozen spinach (steam-in-bag)
1/2 cup coconut cream (or sour cream)
1/4 cup coconut or almond milk (or dairy milk)
2 Tbsp nutritional yeast (optional)
1 tsp salt
1/2 tsp black pepper
1/8 tsp nutmeg
- Preheat oven to 400 degrees Fahrenheit. First, bake the potatoes (you can do this step ahead of time). Pre-heat oven to 375 degrees. After scrubbing and drying the potatoes, pierce about 8 times with a fork, place on a foil- or parchment-lined baking sheet, spray potatoes with olive oil, and sprinkle with salt. Bake for about an hour (flipping half way through), or until potatoes give some when squeezed.
TIP: To make this step MUCH faster, just microwave your potatoes! Microwave on high for 5 minutes, flip over, and microwave for 5 min more or until they are cooked through.
- Cut each potato in half and set aside to cool. Bump the oven up to 400 degrees.
- Heat 1/4 cup olive oil over medium heat in a medium pot and microwave the frozen spinach for 4-5 minutes (per package directions).
- Add minced garlic and green onions and cook until garlic has softened and the oil is infused.
- Drain/squeeze out the spinach to remove all extra water, then add to the skillet along with the oil, garlic, and green onions. Continue to cook for 1-2 minutes, then remove from heat.
- Using a spoon, scoop the insides of the potatoes into the pot with the garlic and greens, leaving about 1/4" or so intact with the skin.
- To the same pot, add coconut cream (or sour cream if you're into dairy), almond or coconut milk, 2 Tbsp olive oil (or butter), nutritional yeast (optional), salt, pepper, and nutmeg.
TIP: Nutritional Yeast gives a bit of a "cheesy" savory flavor and is popular in vegan cooking! I buy it at Trader Joe's.
- Mash the potatoes and spinach together using a potato masher or hand mixer. The mixture will turn kind of green!
- Fill potato shells with the mashed potato filling, then spray the tops lightly with olive oil.
- Return to oven for about 10 minutes, then turn on your broiler and brown the tops for 3-5 minutes (I like them crispy!).
- Serve as a side to just about anything, or as a main dish with a nice big salad!