Jacket Potato: The Creative Thinker
You can't go wrong with queso and chickpeas in this perfectly fluffy jacket potato!
Tasty Team
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 g)
- roasted chickpea
- queso
- potato chip
Nutrition Info
- Calories 133
- Fat 0g
- Carbs 28g
- Fiber 14g
- Sugar 2g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375℉ (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 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 queso, and garnish with potato chips, to taste.
- Enjoy!
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Inspired by bzfd.it