Potato Skins with Spinach

Spinach is a rich source of nutrients that support a healthy body, including calcium, iron, potassium, magnesium, phosphorus and vitamins A, C, E and K.


  • 4 medium baked potatoes
  • 4 cups baby spinach
  • ½ can of artichoke hearts
  • ½ of an onion (diced)
  • 2 cloves garlic (minced)
  • 1 TBSP coconut cream
  • 2 TBSP lemon juice
  • ¾ tsp salt
  • 2 TBSP Nutrioli®
    Valor nutritivo por porción

  • 32 kcal
  • 9 Fats
  • 5 Proteins
  • 32 Carbohydrates


  1. Wash potatoes and wrap in aluminum foil. Place on a baking tray and bake until soft.
  2. Once potatoes are cooked, let cool for about 10 minutes. Cut in half and remove a quarter of the flesh. Heat Nutrioli® in a skillet and sauté onion and garlic until translucent. Add spinach and sliced artichoke hearts. Mix potato flesh with coconut cream and lemon juice. Add spinach mixture. Fill potatoes. Bake only long enough to warm them through and serve immediately.



We invite you to read these delicious recipes

Scrambled Egg Whites with Spinach


Ground Turkey Stuffed Mushrooms

Chicken and Poultry

Chicken Saltimbocca

Chicken and Poultry

Ravioli with Spinach


Honey-Teriyaki Salmon


Spanish Omelet with Ham


Plan 21 ask our nutriotionist