½ cup milk or stock (120 mL), plus a splash to thin the sour cream (optional)
roasted chickpea
sour cream
green onion, thinly sliced
Nutrition Info
Calories 133
Fat 0g
Carbs 28g
Fiber 2g
Sugar 2g
Protein 3g
How to Make It
1. Step
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step
Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
3. Step
Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
4. Step
Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
5. Step
To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
6. Step
Top with roasted chickpeas, drizzle with sour cream, and garnish with green onion, to taste.
