Middle Eastern Twice Baked Potatoes
Elevate your potato game with these Middle Eastern Twice Baked Potatoes—a bold twist on a comfort food classic. Perfectly baked russet potatoes are scooped and stuffed with a creamy, spiced filling made from mashed chickpeas, tahini, and aromatic spices like cumin, coriander, and smoked paprika, creating a flavor-packed and protein-rich dish. Finished in the oven for a golden, slightly crisp topping, these savory treats get an irresistible touch with optional dollops of Greek yogurt, fresh parsley, and vibrant pomegranate seeds for a pop of freshness and color. Whether served as a hearty side dish or a light vegetarian main course, this recipe blends Middle Eastern flair with simple, wholesome ingredients. Ready in just over an hour, it's an easy yet exotic addition to your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 cup Chickpeas (canned, drained and rinsed)
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Plain Greek yogurt (optional, for topping)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 cup Pomegranate seeds (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash and scrub the potatoes thoroughly, then pat them dry. Pierce each potato a few times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and place them on the prepared baking sheet. Bake for 50-60 minutes, or until they are tender when pierced with a knife.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh into a large bowl, leaving a thin layer of potato inside the skins to help them hold their shape. Set the potato skins aside on the baking sheet.
To the bowl with the potato flesh, add the chickpeas, tahini, lemon juice, minced garlic, the remaining 1 tablespoon of olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mash everything together until the mixture is mostly smooth and well combined. Adjust seasoning to taste, if needed.
Spoon the potato mixture back into the potato skins, mounding it slightly. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crisp.
Remove the potatoes from the oven and let them cool for a few minutes. If desired, top each potato with a dollop of Greek yogurt, a sprinkle of chopped parsley, and a scattering of pomegranate seeds for a fresh and vibrant finish.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 33.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3944 mg | 303% | |
| Iron | 16092.1 mg | 89401% | |
| Potassium | 8048 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
