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    You are in: Home / Recipes / " Middle Eastern " Twice-Baked Potatoes Recipe
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    " Middle Eastern " Twice-Baked Potatoes

    Average Rating:

    4 Total Reviews

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    • on July 18, 2008

      These turned out to be really nice "middle eastern" style twice baked potatoes! I liked your adjustments of adding 2 cloves garlic and 1 Tablespoon tahini though honestly I ended up using 3 large galic cloves (I'm a big garlic lover!) and 3 Tablespoons total of the tahini (also a big tahini lover). I also added 2 teaspoons of Braggs Apple Cider Vinegar for our own taste though it tasted nice already before I added it. They are healthier than most twice baked potatoes which is also a real plus for me and I always love trying something new! Thanks! Made for Zaar Tag.

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    • on April 01, 2006

      The chickpeas were new to me, but I liked them. I also liked the tang of the yogurt. I added a little sprinkle of paprika for color. We had pickled turnips on the side. Very tasty. Might be good with a sprinkle of feta cheese crumbles on top also.

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    • on March 31, 2006

      Sorry Blue! I agree with Rita. This just was not well received by my family. since Rita said they were dry I increased the yogurt to 1 cup but that didn't seem to really help. Maybe some good olive oil or butter in the potato mixture? Sorry!

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    • on October 04, 2005

      Sorry! But I found these very dry and not that good! I did sprinkle with oil. Sorry! Maybe someone else will find these to there sense of taste.

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    Nutritional Facts for " Middle Eastern " Twice-Baked Potatoes

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.6
     
    Calories from Fat 65
    20%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 2.4 mg
    0%
    Sodium 359.9 mg
    14%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 7.6 g
    30%
    Sugars 4.1 g
    16%
    Protein 10.8 g
    21%

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