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Jacket Potato: The Idealist

by Zee Myers

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)
  • roasted chickpeas
  • queso
  • green onion, thinly sliced
    Calories 51
    Fat 0g
    Carbs 9g
    Fiber 0g
    Sugar 1g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
  4. 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.
  5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
  6. Top with roasted chickpeas, drizzle with queso, and garnish with green onion, to taste.
  7. Enjoy!
 

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