Who says loaded baked potatoes can't be healthy?! This weeknight recipe tops baked potatoes with a creamy mix of chickpeas and coconut milk! It's vegan, dairy-free, and delicious.
For the potatoes:
- 2 large russet potatoes (1 pound each)
- 2 teaspoons extra virgin olive oil
- Sea salt for sprinkling and to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 1/2 cups cooked chickpeas, or 2 (15-ounce) can of chickpeas, drained and rinsed
- 1 cup full-fat coconut milk
- 2 tablespoons curry powder
- Chopped fresh cilantro
- Coconut flakes
1 Roast the potatoes: Preheat the oven to 400°F. Slice the potatoes in half lengthwise, and coat them with the olive oil using a brush or your hands. Add a sprinkle of sea salt. Place the potatoes cut-side down a baking sheet.
Bake until the potatoes are tender when pierced with a fork, 30 to 40 minutes, depending on the size of the potato.
2 Make the chickpea topping: Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for a minute, just until fragrant. Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt.
Simmer the chickpeas until hot and the coconut milk has reduced slightly, 4 to 5 minutes. If the sauce is too thick, add another splash of coconut milk or water, as needed.
3 Assemble the chickpea-loaded potatoes: Place half a potato on a plate and mash slightly to create room for the chickpeas to rest inside. Top with the chickpeas and sprinkle with the cilantro and toasted coconut flakes.