Spinach Artichoke Twice Baked Potatoes | The Refined Hippie

Ingredients

• 3 russet potatoes, washed
• 1/3 cup coconut milk
• 1-2 garlic cloves, minced
• 1 tsp coconut oil
• Large handful spinach, rinsed and chopped. I also like to take the stems off. Makes a softer texture
• 1/2 can of artichokes heart, chopped (marinated or in water works)
• 1 tbsp Miyoko’s Garlic and Herb cheese
• salt to taste
• 1/2 lemon, juiced