Ingredientes para Middle Eastern Twice Baked Potatoes
- 4 medium baking potatoes
- 1 tablespoon olive oil
- 1 (15 ounce) can chickpeas, drained
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 cup fresh coriander, chopped (divided)
- 2 garlic cloves, minced
- 2 tablespoons plain Greek yogurt
- 1 tablespoon tahini
- salt and freshly ground black pepper to taste
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Cómo preparar Middle Eastern Twice Baked Potatoes
- Preheat your oven to 200°C (400°F).
- Wash 4 medium-sized potatoes thoroughly and pat them dry with paper towels.
- Prick the potatoes all over with a fork. Brush generously with 1 tablespoon of olive oil and season generously with salt and pepper.
- Place the potatoes on a lightly greased baking tray and bake for 60-75 minutes, or until easily pierced with a fork.
- Remove from oven and let cool for 10-15 minutes.
- While the potatoes bake, drain one 15-ounce can of chickpeas. Mash them in a large bowl using a fork.
- Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 cloves minced garlic, and 1/4 cup chopped fresh coriander.
- Cover the bowl with plastic wrap and set aside.
- Once the potatoes are cool enough to handle, carefully halve them lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skins.
- Mash the potato flesh until smooth. Gently mix in the chickpea mixture.
- Stir in 2 tablespoons plain Greek yogurt and 1 tablespoon tahini. Add more yogurt or tahini if the mixture is too dry. Season with salt and pepper to taste.
- Place the potato skins on a lightly greased baking tray and fill them generously with the potato and chickpea mixture.
- Bake for 10-15 minutes, or until heated through and slightly golden.
- Garnish with the remaining 1/4 cup chopped fresh coriander and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
6g
Carbs
18g
