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 queso, and garnish with green onion, to taste.
