Ingredients

The following ingredients have 4 Servings
  • 6 russet potatoes, scrubbed
  • 2 cloves garlic, crushed
  • ½ cup unsweetened, unflavored plant milk
  • 1 tablespoon prepared mustard
  • ¼ cup nutritional yeast (optional)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 shallot, chopped
  • 3 tablespoons capers, drained
  • 5 sun-dried tomatoes, chopped
  • 1 scallion (white and green parts), finely chopped
  • sea salt and freshly ground black pepper
  • 2 tablespoons tahini
  • ¼ cup fresh lime juice (from about 2 limes)
  • 2 tablespoons fresh chives
  • 1 scallion

Instruction

  • Preheat the oven to 400°F.
  • Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.
  • Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.
  • Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.
  • Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
  • Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
  • Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
  • Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.