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" Middle Eastern " Twice-Baked Potatoes

" Middle Eastern " Twice-Baked Potatoes created by Enjolinfam

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!

Ready In:
1hr 50mins
Serves:
Units:

ingredients

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.
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"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!"
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  1. Enjolinfam
    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.
    Reply
  2. Enjolinfam
    " Middle Eastern " Twice-Baked Potatoes Created by Enjolinfam
    Reply
  3. windywood
    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.
    Reply
  4. Mamas Kitchen Hope
    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!
    Reply
  5. Rita1652
    " Middle Eastern " Twice-Baked Potatoes Created by Rita1652
    Reply
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