Ingredients
4
4 servings
- •2 russet potatoes
- •cooking spray
- •1 teaspoon kosher salt
- •½ cup milk or stock, plus a splash to thin the sour cream (optional)
- •roasted chickpea
- •sour cream
- •potato chip
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
- 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.
- To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
- Top with roasted chickpeas, drizzle with sour cream, and garnish with potato chips, to taste.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 133
- Carbohydrate: 28g
- Fat: 0g
- Fiber: 2g
- Protein: 3g
- Sugar: 2g
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