" Middle Eastern " Twice-Baked Potatoes

READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.