Mediterranean Twice-Baked Potato
These twice-baked potatoes have a Mediterranean flair, making them much lighter & healthier than your typical recipe. Make as a side dish or appetizer today.
By swapping out the cheese, milk, and butter and replacing it with your favourite hummus (in this case red pepper hummus) you not only have a much healthier twice-baked potato, but you also have a lot for protein from the chickpeas in the hummus.
Moral of the story, eating quality over quanity matters! If you eat more nutrients per bite, then that's fewer bites you're going to have to take to feel full.
This is always my goal when cooking- trying to fit as many nutrients in a dish as I can (when it makes sense). This can be as simple as adding certain spices or a handful of vegetables, like spinach, here and there.
Bake the Potatoes
First, preheat your oven to 400° F. While the oven is preheating wash the potatoes, then place them on a baking sheet. You'll want to let them bake for about 45 minutes or until a knife can be easily inserted into the side of the potato.
If you are crunched for time: You can also place the potatoes in the microwave for about 5-6 minutes.
The bruschetta recipe needs to marinate for about 30-40 minutes, so it's a good idea to start preparing it right away.
To start, cut the tomatoes into quarters, then with your thumb push the seeds and juices out. Next, dice the tomatoes and place them in a medium-sized bowl.
Next, add the:
- minced garlic, capers, oregano, fresh basil, red pepper flakes, olive oil, kalamata olives, and red wine vinegar.
Season with salt and pepper to taste, I like to add about a pinch of each.
Then, let all these favours marinate for about 30-40 minutes.
Double-Stuff the Potatoes
Once the potatoes are cooked, allow them to cool so that they can easily be handled.
Then slice the potato in half, lengthwise. Use a spoon to carve the inside of the potatoes out into a medium bowl.
Make sure to leave a rim of potato to prevent the skin from tearing with the spoon.
Next, mash the inside of the potatoes with the hummus and almond milk. Season with salt and pepper to taste (again, I like to add about a pinch each).
Then, place the hollowed out potato skins on a baking sheet and stuff with the hummus filling.
Finally, time to cook!
Place the double stuffed potatoes in the oven for about 10-15 minutes or just until they are reheat.
Meanwhile, toss the arugula into the bruschetta.
Once the potatoes done, top with bruschetta, then crumble the vegan feta over top.
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