Curry Chickpea-Loaded Baked Potatoes

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.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: 4 servings


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

To serve:

  • 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.

Baked Potatoes with Chickpeas roast the potatoes

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.

Baked Potatoes with Chickpeas cook the chickpeas

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.

Baked Potatoes with Curry Chickpeas assemble the potatoes