Jacket Potato: The Cowboy Potato
Saddle up for this cowboy potato recipe, featuring a smoky and flavorful combination of bacon, cheddar cheese, crispy chickpeas, and green onions.
Tasty Team
62% would make again
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Inspired by bzfd.it
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 2 russet potatoes
- cooking spray
- 1 teaspoon kosher salt
- ½ cup milk or stock (120 mL), plus a splash to thin the sour cream (optional)
- roasted chickpea
- sour cream
- green onion, thinly sliced
Nutrition Info
- Calories 133
- Fat 0g
- Carbs 28g
- Fiber 2g
- Sugar 2g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
- Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
- Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
- To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
- Top with roasted chickpeas, drizzle with sour cream, and garnish with green onion, to taste.
- Enjoy!
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Inspired by bzfd.it