Imagine sinking your fork into a perfectly crispy baked potato, its golden skin giving way to a fluffy interior, topped with crunchy, spice-laden chickpeas and a creamy dollop of Greek yogurt. This isn't just another side dish—this is a flavor explosion that transforms the humble potato into a culinary masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup Greek yogurt
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Wash the potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are completely tender when pierced with a fork. The skin should be crispy and golden brown.
- While potatoes are baking, prepare the spiced chickpeas. Drain and rinse the chickpeas, then pat them dry with a paper towel to ensure crispiness.
- In a mixing bowl, toss the chickpeas with remaining olive oil, paprika, cumin, salt, and pepper until evenly coated.
- Spread the seasoned chickpeas on a baking sheet and roast in the oven during the last 15-20 minutes of potato cooking time, until they become crispy and golden.
- Once potatoes are done, remove them from the oven and let them cool for 5 minutes. Carefully slice each potato lengthwise and gently squeeze the sides to open them up.
- Top each potato with roasted spiced chickpeas, a generous dollop of Greek yogurt, and sprinkle with fresh chopped parsley.
- Serve immediately while potatoes are still warm and crispy, enjoying the combination of creamy yogurt, spicy chickpeas, and fluffy potato interior.
Tips
- Choose the right potatoes: Large russet potatoes work best for this recipe, ensuring a crispy exterior and soft, fluffy interior.
- Drying is crucial: Pat your chickpeas and potatoes completely dry before seasoning to achieve maximum crispiness.
- Don't skip the fork-piercing step: This allows steam to escape and prevents potatoes from potentially exploding in the oven.
- Use fresh spices: Freshly ground cumin and paprika will provide a more vibrant flavor profile compared to pre-ground spices.
- For extra crispiness, you can broil the chickpeas for the last 2-3 minutes of cooking to get an extra crunchy texture.
- Serve immediately: These loaded potatoes are best enjoyed hot, right out of the oven when the potato is crisp and the toppings are warm.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 10mg
