Forktionary

Middle Eastern Twice Baked Potatoes Recipe

Experience a culinary journey with our Middle Eastern Twice-Baked Potatoes! These aren't your average baked potatoes – we're transforming them into a low-fat, vegetarian delight packed with vibrant Middle Eastern flavors. Creamy mashed potatoes infused with savory chickpeas, aromatic cumin and coriander, zesty garlic, and a touch of tahini create a symphony of taste. Perfect as a side dish with your favorite roasts or Middle Eastern main course, or enjoy them as a light and satisfying vegetarian meal on their own. This improved recipe addresses previous dryness issues for a perfectly moist and flavorful experience.

Prep Time 25 mins
Cook Time 110 mins
Calories 327.6 kcal
Protein 21g
Rating 3.8 (4 Reviews)
Middle Eastern Twice Baked Potatoes 121

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

16g

Fat

6g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes Mediterranean Healthy Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Side Dishes Potatoes Vegetables Asian Middle Eastern Dinner Party Low Fat Vegetarian Lebanese Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something 4 Hours Or Less