Pesto & Parm Chickpea Stuffed Skins

Pesto & Parm Chickpea Stuffed Skins

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Prep Time: 20 Min

Cook Time: 40 - 43 Min

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1. Preheat oven to 425 F

 

1. Pierce potatoes in thickest spots with a fork to ensure even cooking. Place the potatoes on a baking sheet and drizzle them with EVOO. Sprinkle each potato with sea salt & cracked pepper.

 

1. Place the potatoes in the oven to bake for 20 minutes. Flip and return to oven for 12 – 15 minutes until fully cooked and easily pierced with a fork.

 

1. While potatoes roast, begin chickpea salad. Add the garlic to a food processor and begin pulsing it to break it down. Next, add the chickpeas and pulse them until broken down but not fully mush. Transfer the chickpeas / garlic to a medium sized mixing bowl.

  

                   Grocery List

• 6 Russet Potatoes
• EVOO
• Sea Salt / Pepper

 

• 540ml can Unsalted Chickpeas, drained & rinsed
• 1 clove Garlic, crushed
• ½ Bell Pepper, diced
• 2 stalks Celery, diced
• ½ Red Onion, diced
• ¼ C + 1 Tbsp. Mayo
• 2 Tsp. Pesto
• 1 Tbsp. Grated Parmesan
• ¼ Tsp. Red Pepper Flakes
• ½ Lemon, zested
• Splash White Wine Vinegar
• Splash EVOO
• Sea Salt

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1. Add the remaining ingredients including a pinch of sea salt to the mixing bowl and use a fork to combine everything. Taste and adjust salt if desired. Cover and refrigerate until needed.

 

1. Once the potatoes are cooked, remove them from the oven and let them cool until they are manageable to touch. Slice the potatoes in half and scoop out the flesh leaving only skins behind. Reserve or discard the insides.

 

1. Return the skins to the baking sheet open side down and use a basting brush to soak up oil from the pan and brush the skins. Return them to the oven to bake another 6 – 8 minutes until crispy.

 

1. Remove the skins from the oven and transfer them to a serving plate. Scoop the chickpea salad into the potatoes until all of them are stuffed.

 

1. Serve and ENJOY!