Middle Eastern Twice Baked Potatoes Recipe

Ingredients for Middle Eastern Twice Baked Potatoes

• Baking Potatoes
• 1 tablespoon olive oil
• 1 (15-ounce) can chickpeas, drained
• Coriander
• Ground Cumin
• 1/2 cup fresh coriander, chopped
• Garlic Cloves
• Low Fat Yogurt
• 1 tablespoon tahini
• Salt & Freshly Ground Black Pepper

How to Make Middle Eastern Twice Baked Potatoes

1. Preheat your oven to 200°C (400°F).
2. Wash 4 medium-sized potatoes thoroughly and pat them dry with paper towels.
3. Prick the potatoes all over with a fork. Brush generously with 1 tablespoon of olive oil and season generously with salt and pepper.
4. Place the potatoes on a lightly greased baking tray and bake for 60-75 minutes, or until easily pierced with a fork.
5. Remove from oven and let cool for 10-15 minutes.
6. While the potatoes bake, drain one 15-ounce can of chickpeas. Mash them in a large bowl using a fork.
7. Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 cloves minced garlic, and 1/4 cup chopped fresh coriander.
8. Cover the bowl with plastic wrap and set aside.
9. 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.
10. Mash the potato flesh until smooth. Gently mix in the chickpea mixture.
11. 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.
12. Place the potato skins on a lightly greased baking tray and fill them generously with the potato and chickpea mixture.
13. Bake for 10-15 minutes, or until heated through and slightly golden.
14. Garnish with the remaining 1/4 cup chopped fresh coriander and serve immediately.