ABOUT THE RECIPE:
My grandmother often made a delicious recipe called Twice Baked Potatoes. I loved them, but they were packed with cheese, cream, and butter! So, I have created a flavorful, “cheese-like,” potato stuffing featuring protein-rich chickpeas, for a rockin’ twist on grandma’s specialty! You can serve my "Just Like Grandma’s Potatoes" with streamed greens on the side for a satisfying entrée, or offer them for a substantial side dish too!
MAKES 6 SERVINGS
INGREDIENTS:
POTATOES:
6 large pre-baked potatoes, cooled or cold (see note)
5½ tablespoons nondairy milk, divided, plus more as needed
2 tablespoons Dijon mustard
1½ cups cooked chickpeas (garbanzo beans), drained and rinsed, if canned
2 tablespoons plus 1/2 teaspoon sesame tahini
1/2 teaspoon smoked paprika
1/4 teaspoon salt, plus more to taste
Several grinds of freshly ground black pepper, to taste
GARNISH
1/4 teaspoon smoked or sweet paprika, plus more for serving
Chopped fresh parsley, for serving (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line the bottom of a 9 by 12-inch or similarly sized baking pan with unbleached parchment paper. Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4-inch of the potato skin intact. Put the potato pulp into a large bowl.
Add 3 tablespoons nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.
Put the garbanzo beans, 2½ tablespoons nondairy milk, tahini, smoked paprika, salt and several grinds of black pepper into a blender and process until the mixture is smooth.
Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put about one-twelfth of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with one-twelfth of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.
Cover and bake for 40 to 45 minutes, or until the filling is heated through. Uncover and bake for an additional 5 to 10 minutes, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 minutes. Serve 2 potato halves per person, sprinkled with more paprika and optional chopped fresh parsley.
CHEF’S NOTE: I like to use large russet (Idaho) potatoes for this recipe. The potatoes may be baked up to 48 hours in advance of preparing this recipe, and stored (covered) in the refrigerator. To bake the potatoes, carve a small X on the top of each potato to allow steam to escape during baking. Wrap in parchment paper, then in foil, or place the potatoes directly on the center rack of the oven, cut side facing up.
Ingredients
Directions
ABOUT THE RECIPE:
My grandmother often made a delicious recipe called Twice Baked Potatoes. I loved them, but they were packed with cheese, cream, and butter! So, I have created a flavorful, “cheese-like,” potato stuffing featuring protein-rich chickpeas, for a rockin’ twist on grandma’s specialty! You can serve my "Just Like Grandma’s Potatoes" with streamed greens on the side for a satisfying entrée, or offer them for a substantial side dish too!
MAKES 6 SERVINGS
INGREDIENTS:
POTATOES:
6 large pre-baked potatoes, cooled or cold (see note)
5½ tablespoons nondairy milk, divided, plus more as needed
2 tablespoons Dijon mustard
1½ cups cooked chickpeas (garbanzo beans), drained and rinsed, if canned
2 tablespoons plus 1/2 teaspoon sesame tahini
1/2 teaspoon smoked paprika
1/4 teaspoon salt, plus more to taste
Several grinds of freshly ground black pepper, to taste
GARNISH
1/4 teaspoon smoked or sweet paprika, plus more for serving
Chopped fresh parsley, for serving (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line the bottom of a 9 by 12-inch or similarly sized baking pan with unbleached parchment paper. Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4-inch of the potato skin intact. Put the potato pulp into a large bowl.
Add 3 tablespoons nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.
Put the garbanzo beans, 2½ tablespoons nondairy milk, tahini, smoked paprika, salt and several grinds of black pepper into a blender and process until the mixture is smooth.
Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put about one-twelfth of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with one-twelfth of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.
Cover and bake for 40 to 45 minutes, or until the filling is heated through. Uncover and bake for an additional 5 to 10 minutes, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 minutes. Serve 2 potato halves per person, sprinkled with more paprika and optional chopped fresh parsley.
CHEF’S NOTE: I like to use large russet (Idaho) potatoes for this recipe. The potatoes may be baked up to 48 hours in advance of preparing this recipe, and stored (covered) in the refrigerator. To bake the potatoes, carve a small X on the top of each potato to allow steam to escape during baking. Wrap in parchment paper, then in foil, or place the potatoes directly on the center rack of the oven, cut side facing up.
