" Middle Eastern " Twice-Baked Potatoes Recipe

Name: " Middle Eastern " Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baking potatoes (each about 300g); 1 tablespoon olive oil; 1 (430 g) can chickpeas, drained; 1 teaspoon coriander; 1 teaspoon ground cumin; 4 tablespoons fresh coriander, chopped; 2 garlic cloves, crushed; 2/3 cup natural low-fat yogurt; 1 tablespoon tahini; salt & freshly ground black pepper, to taste

Servings: persons

4 baking potatoes (each about 300g)
1 tablespoon olive oil
1 (430 g) can chickpeas, drained
1 teaspoon coriander
1 teaspoon ground cumin
4 tablespoons fresh coriander, chopped
2 garlic cloves, crushed
2/3 cup natural low-fat yogurt
1 tablespoon tahini
salt & freshly ground black pepper, to taste

1
Preheat the oven to 200u00b0C.
2
Wash the potatoes to remove any dirt, pat dry with paper towels.
3
Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
4
Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
5
Cool for about 10 minutes.
6
While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
7
Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
8
Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
9
Mash the potato flesh until smooth and gently mix with the chickpea mixture.
10
Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
11
Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
12
Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
13
Serve the potatoes with the remaining half of the chopped coriander.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 baking potatoes (each about 300g), 1 tablespoon olive oil, 1 (430 g) can chickpeas, drained, 1 teaspoon coriander, and more.

Yes, " Middle Eastern " Twice-Baked Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

" Middle Eastern " Twice-Baked Potatoes

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