Description
This recipe transforms Russet potatoes into a satisfying meal with creamy insides and crispy outsides, perfect for busy families. It’s a customizable comfort food featuring a flavorful potato filling and smoky, crispy chickpeas.
Ingredients
Scale
- 4 large Russet potatoes
- 30 ml olive oil, plus extra for drizzling
- 15 g unsalted butter (or vegetable oil spread for dairy-free)
- 60 ml whole milk (or unsweetened plant-based milk)
- 120 g feta cheese, crumbled
- 5 g garlic powder
- 5 g onion powder
- 10 g smoked paprika, divided
- 5 g sea salt, plus more to taste
- 2 g black pepper, freshly ground
- 400 g can chickpeas, drained, rinsed, and thoroughly dried
- 10 g fresh parsley, finely chopped
- 10 g fresh dill, finely chopped
Instructions
- Prep & Bake Potatoes: Preheat oven to 200C (400F). Wash and scrub potatoes, then prick several times with a fork. Rub skins with 15 ml olive oil and a sprinkle of salt. Bake directly on the oven rack for 60-75 minutes, until deeply tender. (For a faster method, microwave potatoes for 5-7 minutes until slightly softened, then bake for 15-20 minutes for a crispy exterior).
- Crisp the Chickpeas: While potatoes bake, prepare crispy chickpeas. Toss the drained and thoroughly dried chickpeas with the remaining 15 ml olive oil, 5 g smoked paprika, and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and audibly crisp. Remove from oven and set aside to cool slightly.
- Scoop & Mash Filling: Once the potatoes are tender, carefully remove them from the oven. Reduce oven temperature to 190C (375F). Carefully slice each potato lengthwise about two-thirds of the way through, creating a boat shape. Scoop out the cooked potato flesh into a large bowl, leaving a thin border. Add the butter, milk, crumbled feta cheese, garlic powder, onion powder, remaining 5 g smoked paprika, sea salt, and black pepper. Mash thoroughly until creamy and well combined. (If the mixture seems too dry, splash in 1-2 tablespoons more milk until desired creaminess). Taste and adjust seasoning if needed.
- Stuff Potatoes: Carefully spoon the fluffy potato filling back into the empty potato skins, mounding it slightly on top for a generous portion. Place the stuffed potatoes back on the same baking sheet.
- Final Bake & Serve: Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until heated through and the tops are lightly golden and slightly crisped. To serve, transfer the hot stuffed potatoes to individual plates. Generously sprinkle the crispy chickpeas over the top of each potato, then scatter the finely chopped fresh parsley and dill for vibrant color and fresh aroma. Finish with a delicate drizzle of extra virgin olive oil over each potato.
Notes
For premium results, consider using organic ingredients and high-quality extra virgin olive oil for drizzling. Repurpose any leftover cooked grains or beans as an alternative to chickpeas. Freshly chopped herbs always offer the best flavor and aroma. Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approx 500 g)
- Calories: 580 calories
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 79 g
- Fiber: 13 g
- Protein: 19 g
- Cholesterol: 35 mg
Keywords: stuffed potatoes, easy dinner, comfort food, family meal, customizable, hearty, baked potatoes, chickpeas, feta, vegetarian