Directions
- 1Preheat the oven to 200°C.
- 2Rub each potato with olive oil and salt.
- 3Bake for 45–60 minutes, or until the skin is crispy and the inside is soft.
- 4Add the diced green capsicum and sauté for 3–4 minutes until slightly softened.
- 5Add the drained chickpeas, diced tomatoes, and your chosen spice mix.
- 6Stir to coat and simmer for 10–15 minutes, or until the mixture thickens and is heated through.
- 7Combine the diced cucumber, red onion, and roma tomatoes to make a quick fresh salsa and set aside.
- 8Mash the avocado to create a quick guacamole just before serving to keep it fresh.
- 9Slice each one open and fluff the inside with a fork.
- 10Spoon the spiced chickpea mixture generously over each potato.
- 11Top with a spoonful of cottage cheese or sour cream, then add the fresh salsa and avocado.
- 12Sprinkle with chopped parsley and spring onion.
Ingredients
- 4 medium white potatoes
- 2 tbsp olive oil
- pinch salt
- 1 green capsicum
- 4 tbsp spice mix
- 400 g diced tomatoes
- 400 g chickpeas
- 1 small cucumber
- 0.5 red onion
- 3 roma tomatoes
- 1 avocado
- 4 tbsp cottage cheese
- fresh parsley
- spring onion
Equipment
ovenbaking traypanbowl
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