Description
This Stuffed Crispy Baked Potato is packed with lemony chickpeas, caramelized garlic, and artichokes then topped with a creamy almond yogurt sauce. A cozy, crispy, and nourishing meal.
Ingredients
- 1 cup slivered raw almonds or cashews
- 2 medium russet potatoes, scrubbed clean
- 1 bulb of garlic
- Avocado oil
- Kosher salt
- 2 shallots, sliced
- 2 cloves of garlic, minced
- 1, 15 oz can chickpeas, drained and rinsed then pat dry with a clean towel
- 1/3 cup jarred marinated artichoke hearts, roughly chopped
- 1/4 tsp red pepper flakes
- 1 lemon
- 1/4 cup fresh parsley leaves, minced
- 2 tbsp plain, unsweetened plant-based yogurt
- 1 tbsp white wine vinegar
- 2 tsp onion powder
- 1/2 tsp kosher salt or more to taste
- Handful of chives, minced
Instructions
- Add the almonds to a heat safe cup and pour enough boiling water to cover then set aside.
- Preheat the oven to 400F and line a baking tray with parchment paper.
- Using a fork, poke holes along the surface of the potatoes. Wrap each potato with a damp paper towel and place in the microwave for 4 minutes to partially cook.
- Discard the paper towel then place the potatoes on individual sheets of foil. Drizzle each potato with about 1 teaspoon of oil and a generous pinch of salt, then rub to fully coat. Wrap the foil around the potato and place on the baking tray.
- Cut 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on top of a sheet of foil and drizzle the cloves with 1 teaspoon of oil and a pinch of salt. Wrap tightly with the foil then place it on the same tray with the potatoes. Bake for 40 minutes or until you can easily pierce the potatoes with a fork.
- Remove the garlic from the tray and unwrap the potatoes. Set the oven to broil and then place the potatoes back on the tray and bake for 3-5 minutes to crisp up the skin.
- While everything is roasting, heat up 1-2 tablespoons of oil in a large skillet over medium low heat and add the shallots with a pinch of salt. Sauté the shallots for 5 minutes or until they are soft and golden in color. Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the chickpeas then stir to coat in the oil left in the pan. Spread out the chickpeas then allow them to cook undisturbed for 3 minutes, stir and spread out again and cook undisturbed for another 3 minutes to get a slight char on the chickpeas.
- Add the artichokes and pepper flakes then sauté for about 2-3 minutes to warm through. Remove from heat, then stir in the parsley, the zest of the lemon, and a pinch of salt.
- For the sauce, drain the almonds and place in a blender cup with the yogurt, the juice of half a lemon, vinegar, onion powder, 1/2 tsp salt, and 1/2 cup cold filter water. Blend on high until completely smooth then stir in the chives.
- To assemble, cut the potatoes in half then squeeze half the roasted garlic into both with a pinch of salt. Use a fork to mash the garlic into the potato. Serve topped with the chickpea and artichoke mixture, top with a squeeze of the remaining lemon and a few spoons of the sauce and enjoy.
Notes
Cooking time on the potato may vary. You may need to adjust cooking time depending on the size of your potato. Bigger and thicker varieties will take longer to cook.
Cut the cooking time. The item that takes the longest to cook is the potato because we are baking it. Instead, feel free to fully cook the potato in the microwave until it’s soft then stuff with the filling.
How to prep some items ahead. Make the sauce at the start of the week. You can also microwave and wrap your potatoes in advance so all you need to do is pop them in the oven when you are planning to enjoy.
