" MIDDLE EASTERN " TWICE-BAKED POTATOES
A delicious yet low-fat twice-baked potato side dish with a blend of classic Middle Eastern flavours: chickpeas, cumin and coriander. Serve with roasts or with your favourite Middle Eastern main course dish. Adapted from "Practical Cookery: low fat". These potatoes could also be served on their own as a light vegetarian meal. In view of the comments by reviewers about the potatoes being a bit dry, I have added a tablespoon of tahini. I have also added some garlic. I'm not sure how the recipe escaped having garlic in it when I first posted it!
Provided by bluemoon downunder
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC.
- Wash the potatoes to remove any dirt, pat dry with paper towels.
- Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
- Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
- Cool for about 10 minutes.
- While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
- Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
- Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
- Mash the potato flesh until smooth and gently mix with the chickpea mixture.
- Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
- Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
- Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
- Serve the potatoes with the remaining half of the chopped coriander.
Nutrition Facts : Calories 327.6, Fat 7.3, SaturatedFat 1.3, Cholesterol 2.5, Sodium 359.9, Carbohydrate 56.3, Fiber 7.6, Sugar 4.1, Protein 10.9
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Vuk Stević
[email protected]These potatoes were a bit too spicy for my taste, but they were still good.
Hafizullah Jokhio
[email protected]I loved the combination of flavors in these potatoes. The cheese and bacon were a perfect match.
Gine Agrisor
[email protected]These potatoes were easy to make and very flavorful. I will definitely be making them again.
Brendan Wnuk
[email protected]I loved the crispy crust on these potatoes. They were the perfect side dish for my chicken.
Tioluwanimi
[email protected]These potatoes were delicious! I will definitely be making them again.
Sagor Murmu
[email protected]I'm not sure what I did wrong, but my potatoes turned out mushy.
jumielyn sabares
[email protected]These potatoes were a bit too greasy for my taste.
Joel Samkange
[email protected]I loved the combination of flavors in these potatoes. The cheese and bacon were a perfect match.
Juneilla Patterson
[email protected]These potatoes were easy to make and very filling. They're a great meal for a busy weeknight.
Sanjay Saha
[email protected]I'm not a big fan of potatoes, but these were actually really good.
Lazarus Ochiwu
[email protected]These potatoes were a bit bland. I think I would add more salt and pepper next time.
Babarali Lashari
[email protected]I didn't have any sour cream on hand, so I used Greek yogurt instead. It worked out great!
Lesego Mametja
[email protected]These potatoes were a bit too spicy for my taste, but they were still good.
ADKAR OUSSAR
[email protected]I loved the crispy crust on these potatoes. They were the perfect side dish for my steak.
Kathyann Campo
[email protected]These potatoes were easy to make and very flavorful. I will definitely be making them again.
Kaley Owens
[email protected]I've made these potatoes several times now and they're always delicious. They're a great way to use up leftover potatoes.
Shareeb Abbasi
[email protected]These potatoes were a hit! I made them for a dinner party and everyone loved them.