I am NOT a recipe developer. I’ve been cooking for over 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand. And then try to write it down for you after the fact! If I’m not baking or making cocktails, I don’t measure much!

The notes below contain a vegan alternative!

INGREDIENTS serves 4 – recipe is easily multiplied and stores well.

2 slices bacon

2 medium russet potatoes
1 tbsp. good cooking fat (avocado oil, coconut oil, grass-fed butter, or bacon fat)
1/2 cup chopped onion
2 cloves garlic, minced
1 cup (about 1/2 can) good-quality artichoke hearts, drained
2 cups baby spinach, rough chopped
1/4 tsp. dried thyme
1/8 cup high quality sour cream
1 tbsp. grass-fed butter
1/4 cup crumbled feta cheese

2 green onions, sliced thin

PROCESS

Preheat oven to 400. Rub the potatoes with coconut oil, sprinkle with a little salt, and bake until cooked through 45 minutes – 1 hour. Allow to cool until able to handle.

While potatoes are cooling, fry bacon in skillet over medium heat.  Drain, crumble and set aside. Heat your tablespoon of cooking fat (I would use the bacon fat) in a medium to large skillet over medium heat.  Saute the onion until tender, then add the garlic, artichoke hearts, spinach, and thyme (rub the thyme between your fingers to release flavor), salt and pepper to taste. Stir until spinach is wilted and turn off the heat.

Once potatoes are cool enough to handle, cut in half and gently scoop out the filling, leaving the skin intact with a thin layer of potato. Place the potatoes in a baking pan just large enough to hold them. Use the filling from 1/2 of one of the potatoes for another use (like mixed up with an egg, salt and pepper, and fried like a little pancake tomorrow morning).  Place the remaining filling in a bowl, add the spinach-artichoke mixture, sour cream, feta, and green onions, bacon crumbles, and stir until well -combined. Taste for seasoning.

Divide mixture into the potato halves. Roast again until heated through another 15-20 minutes.

These keep and reheat very well!!!

To make these vegan, use coconut oil as your fat, omit the bacon (you could saute mushrooms with the other veg), and substitute the dairy with 3 tbsps. coconut cream (the thick part of canned full-fat coconut milk), 1tbsp. lemon juice, and 1 tbsp. of nutritional yeast. 

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura