Crispy Chickpea Loaded Baked Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

Preheat the oven to 400°F (200°C).

Wash and scrub the potatoes, then pierce them several times with a fork.

Rub the potatoes with olive oil and sprinkle with salt.

Place the potatoes directly on the oven rack and bake for 45-60 minutes, until tender.

While the potatoes bake, rinse and drain the chickpeas.

In a skillet, heat olive oil over medium heat and add minced garlic, cooking until fragrant, about 1 minute.

Add chickpeas, cumin, paprika, salt, and black pepper to the skillet, cooking until crispy, about 10-12 minutes.

Remove the potatoes from the oven and let them cool slightly before slicing them open.

Fluff the insides of the potatoes with a fork and add a pat of butter.

Spoon the crispy chickpeas into the potato halves.

Top with herbed yogurt, pickles, olives, masalas, and sev.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens