Loaded Potatoes with Spiced Chickpeas and Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast is lower in calories and adds a cheesy flavor.

Preheat the oven to 400°F (200°C).

Wash and pierce the potatoes with a fork.

Bake the potatoes directly on the oven rack until tender, about 45-60 minutes.

While the potatoes bake, rinse and drain the chickpeas.

Heat olive oil in a skillet over medium heat until shimmering.

Add chickpeas to the skillet and season with cumin, paprika, garlic powder, onion powder, salt, and black pepper.

Cook the chickpeas for about 5-7 minutes until they are slightly crispy and fragrant.

Remove the potatoes from the oven and let them cool slightly.

Cut the baked potatoes in half and fluff the insides with a fork.

Top each potato half with the spiced chickpeas.

Drizzle yogurt over the chickpeas and sprinkle with green onions, cilantro, and red pepper flakes.

Squeeze fresh lemon juice over the top and add cheese if desired.

Cooking Techniques

Spice Level:

Allergens