Twice-Baked Stuffed Potatoes

Packed with protein and fiber and dosed with healthy spices, these tasty treats can be enjoyed hot as they are, or cold as part of a salad dinner.

You will need

• 4 large baking potatoes
• 2 cans chickpeas, drained
• 1 can coconut milk
• ½ cup shredded mozzarella cheese, or plant-based alternative
• 1 bulb garlic (sounds like a lot, but this is about three cloves per potato; adjust if you want, though)
• 3 tbsp chopped pickled jalapeños
• 1 tbsp black pepper
• 2 tsp ground cumin
• 2 tsp dried thyme
• 1 tsp onion powder
• Toppings: smoked paprika, finely chopped parsley

Method

(we suggest you read everything at least once before doing anything)

1) Preheat the oven to 400℉ / 200℃.

2) Wash, prick, and bake the potatoes—the latter being for an hour, or until tender.

3) Remove them from the oven and lower the temperature to 350℉ / 175℃.

4) Cut the potatoes lengthways and scoop out the insides into a food processor, leaving enough in the potato that it can hold its shape.

5) Add the remaining ingredients (except the toppings, and half the chickpeas) to the food processor, and blend until smooth.

6) Stuff the filling back into the potato shells (by simple physics of volume, you’ll have a little more than you need, but make it heaped mounds rather than a flat fill-in, and you can probably use most of it, if not all), add the other half of the chickpeas on top and then finally the paprika dusting, and bake for a further 20 minutes.

7) Serve, adding the chopped parsley garnish.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Should You Go Light Or Heavy On Carbs?
• Eat More (Of This) For Lower Blood Pressure
• Level-Up Your Fiber Intake! (Without Difficulty Or Discomfort)
• Our Top 5 Spices: How Much Is Enough For Benefits?

Take care!